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Mixed Mushroom Risotto

Mixed Mushroom Risotto

with Fried Sage Leaves

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This dish takes flavour inspiration from your favourite trattoria! Hearty broth plumps up each grain of rice to create an irresistibly creamy risotto. A sprinkle of fragrant, crispy sage leaves will make you feel like a top chef!

Tags:VeggieOptional Spice
Allergens:SulphitesMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Mixed Mushrooms

¾ cup

Arborio Rice

56 g

Leek, sliced

56 g

Baby Spinach

7 g

Sage

3 unit

Garlic, cloves

2 unit

Vegetable Broth Concentrate

4 tbsp

White Cooking Wine

(ContainsSulphites)

1 tsp

Garlic Salt

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

1 tsp

Chili Flakes

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber6 g
Protein14 g
Cholesterol31 mg
Sodium1410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Paper Towel
Slotted Spoon
Measuring Spoons
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Thinly slice button and cremini mushrooms, Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Pick sage leaves from stems. Peel, then mince or grate garlic.

2

Line a plate with paper towels. Set aside. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside. Reserve sage oil in the pan.

3

Meanwhile, combine 4 1/2 cups warm water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.

4

Add mushrooms and leeks to the pan with sage oil (from step 2). Cook, stirring occasionally, until softened, 5-6 min. Add garlic salt and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Season with pepper, then stir to combine.

5

Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1 min. Carefully add broth to the pan with rice mixture. Reduce heat to medium. Cook, stirring occasionally, until broth is mostly absorbed, texture is creamy and rice is tender, 20-23 min.

6

Remove risotto from heat, then add spinach, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Stir often, until spinach wilts and broth is almost completely absorbed, 1-3 min. Season with salt and pepper, to taste. Divide risotto between plates. Sprinkle remaining Parmesan and fried sage over top. Sprinkle with remaining chili flakes, if desired.