Mixed Mushroom Risotto
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Mixed Mushroom Risotto

Mixed Mushroom Risotto

with Fried Sage Leaves

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.

Optional Spice
Low CO2

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

Preparation Time45 minutes
Cooking Time8 minutes


serving amount

200 g

Mixed Mushrooms

¾ cup

Arborio Rice

56 g

Yellow Onion, chopped

56 g

Baby Spinach

7 g


2 unit(s)

Garlic, cloves

2 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

Not included in your delivery

0.13 tsp


0.13 tsp


2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories670 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate70 g
Sugar6 g
Dietary Fiber4 g
Protein17 g
Cholesterol45 mg
Sodium1600 mg
Trans Fat1 g
Potassium800 mg
Calcium300 mg
Iron2.5 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.


Slotted Spoon
Medium Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups


  • Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.
  • Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
  • Pick sage leaves from stems. Keep leaves and stems separate.
  • Peel, then mince or grate garlic.
Fry sage leaves
  • Line a plate with paper towels. Set aside.
  • Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
  • When the pan is hot, add 2 tbsp (4 tbsp) oil, 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.
Make broth
  • Meanwhile, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems in a medium pot.
  • Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low, still covered.
Cook veggies
  • Reheat the pan with sage oil (from step 2) over medium-high.
  • When the pan is hot, add onions and remaining mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
  • Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Reference heat guide.)
  • Season with pepper, then stir to combine.
Make risotto
  • 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, 1-2 min.
  • Add 1 cup broth from the medium pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
  • Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
  • Continue to add broth, 1 cup at a time, stirring often, until broth is absorbed, texture is creamy and rice is tender, 25-30 min.
Finish and serve
  • When the final addition of broth has been added to risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
  • Cook, stirring often, until spinach wilts and broth is almost completely absorbed, 1-3 min.
  • Remove from heat, then season with salt and pepper, to taste.
  • Divide risotto between plates.
  • Sprinkle remaining Parmesan and fried sage over top.
  • Sprinkle with any remaining chili flakes, if desired.
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