Savoury Mushroom Risotto
with Roasted Broccoli
Let us introduce you to: risotto made easy! Miso broth concentrate packs a flavour punch in this umami-rich risotto full of earthy mushrooms and Parmesan cheese. The meal is made complete with a hearty side of roasted broccoli.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Sulphites, Wheat)
Parmesan Cheese, shredded
White Cooking Wine
Miso Broth Concentrate
Not included in your delivery
Before starting, preheat oven to 450˚F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Add broccoli, 1/2 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 10-12 min.
Meanwhile, massage risotto rice pouch with the palm of your hand or use the bottom of a pan to separate grains before opening.Thinly slice mushrooms.Strip leaves from half the thyme stems (use all for 4 ppl).Peel, then mince or grate garlic.Peel, then finely chop shallot.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add mushrooms, thyme, shallots and garlic. Cook, stirring occasionally, until mushrooms begin to brown, 4-5 min. Season with salt and pepper.Add cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.
Add rice, broth concentrate and 3/4 cup water (dbl for 4 ppl) to the pan with veggies. Stir to combine, then bring to a boil. Once boiling, reduce heat to medium. Simmer, stirring constantly, until rice is tender, 2 min. (TIP: Use the back of a spatula to loosen any remaining risotto clumps.)Remove from heat, then stir in Parmesan. Season with salt and pepper, to taste.
Divide risotto between plates. Top with crispy shallots.Serve roasted broccoli alongside.