Roasted Mushroom Risotto
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Roasted Mushroom Risotto

Roasted Mushroom Risotto

with Goat Cheese

This weeknight-ready risotto takes less time but it’s just as satisfying! Roasting the mushrooms brings out deep mushroom flavour and stirring in goat cheese adds a zippy creaminess. We've also added green peas for bites of freshness and toasted almonds for crunch!


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

Preparation Time40 minutes
Cooking Time


serving amount

200 g

Mixed Mushrooms

4 tbsp

White Cooking Wine

(Contains Sulphites)

1 tsp

Garlic Salt

¾ cup

Arborio Rice

7 g


56 g

Goat Cheese

(Contains Milk)

2 unit

Vegetable Broth Concentrate

28 g

Almonds, sliced

(Contains Almonds)

113 g


56 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories700 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber8 g
Protein18 g
Cholesterol53 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.


Medium Pot
Measuring Cups
Large Non-Stick Pan
Baking Sheet
Measuring Spoons


Make broth

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Combine 2 3/4 cups water (5 1/2 cups for 4 ppl), half the thyme stems (use all for 4 ppl) and broth concentrates in a medium pot. Cover, then bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, still covered.

Toast almonds

While broth comes to a boil, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.

Start risotto

Add 2 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Add mirepoix. Cook, stirring occasionally, until softened, 3-4 min. Season with salt. Add rice and cooking wine. Cook, stirring often, until wine is absorbed, 2-3 min.

Cook risotto

Carefully add broth and peas to the pan with rice mixture. Reduce heat to medium. Cook, stirring occasionally, until broth is absorbed and rice is tender, 20-23 min. Using tongs, carefully remove thyme stems from risotto. Reduce heat to low.

Prep and roast mushrooms

Meanwhile, quarter mushrooms. Add mushrooms and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast mushrooms in the middle of the oven until fork-tender, 14-16 min.

Finish and serve

Stir mushrooms and goat cheese into risotto. Cook, stirring often, until cheese melts, 2-3 min. Season with remaining garlic salt and pepper, to taste. Divide risotto between plates. Sprinkle almonds over top.