Our Plans
Winter Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Winter Risotto

Winter Risotto

with Spinach, Mushrooms and Parmesan Cheese

Hearty spinach and mushrooms pair perfectly with nutty Parmesan and crunchy walnuts for a warm, wintery delight. The roasted tomatoes add a subtle tangy brightness to this comfort-in-a-bowl dinner!

Tags:
Veggie
Allergens:
Milk
Sulphites
Tree nuts

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

Preparation Time45 minutes
DifficultyEasy

Ingredients

serving amount

¾ cup

Arborio Rice

56 g

Baby Spinach

2 unit

Garlic, cloves

2 unit

Vegetable Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

227 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Walnuts, chopped

(Contains Tree nuts)

56 g

Onion, chopped

56 g

Leek, sliced

113 g

Mushrooms

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories720 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber7 g
Protein16 g
Cholesterol60 mg
Sodium750 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.

Utensils

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

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a gentle boil over medium heat. While broth comes to a boil, peel, then mince or grate the garlic. Roughly chop spinach. Thinly slice mushrooms.

Start risotto
2

Heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter (dbl for 4 ppl), then onions, leeks and mushrooms. Season with salt. Cook, stirring occasionally, until softened, 2-3 min. Add rice, garlic and vinegar. Cook, stirring constantly, until fragrant, 1-2 min.

Cook risotto
3

Add 1 cup broth from the medium pot to the pan with rice. Stir until broth has been absorbed by rice. Continue adding broth, 1 cup at a time, stirring regularly, until liquid is absorbed, the texture is creamy and rice is tender, 28-30 min.

Roast tomatoes
4

While risotto cooks, add tomatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tomatoes start to burst, 10-11 min. (TIP: Keep your eye on them so they don't burn!)

Finish risotto
5

When the last cup of broth has been absorbed and rice is tender and creamy, add Parmesan and spinach to risotto. Stir until spinach wilts, 3-4 min. Stir in roasted tomatoes, then season with salt and pepper.

Finish and serve
6

Divide risotto between bowls. Sprinkle walnuts over top.