Easy Creamy Mushroom Risotto
with Buttery Panko Topping
Let us introduce you to risotto made easy, using Uncle Ben's pre-made risotto! Miso broth concentrate packs a flavour punch in this umami-rich rice full of earthy mushrooms, creamy goat cheese and savoury Parmesan cheese!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Miso Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. 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 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.Peel, then mince or grate garlic.Peel, then finely chop shallot.Thinly slice green onions.
Heat a small pan over medium heat. When hot, add 2 tbsp (4 tbsp) butter. Swirl to melt. Add panko. Toast, stirring often, until golden brown, 3-4 min. Season with salt and pepper. Transfer to a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add mushrooms, thyme, shallots, peas, garlic and half the green onions. Cook, stirring occasionally, until mushrooms begin to brown, 4-5 min.
Add rice, miso broth concentrate, 1/4 cup (1/2 cup) milk and 1/2 cup (1 cup) water to the pan with veggies. Stir until combined and rice is warmed through, 2-3 min. Remove from heat, then stir in goat cheese and Parmesan. Season with salt and pepper, to taste.
Divide creamy mushroom risotto between plates.Sprinkle buttery panko topping and remaining green onions over top.