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.
White Cooking Wine
Vegetable Broth Concentrate
Not included in your delivery
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.
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.
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.
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.
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.
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.