Chicken & Mushroom Risotto
swirled with Chives & Garlic Herb Butter
Think a rich, creamy risotto is something you can only enjoy at fancy restaurants? Think again! This version couldn’t be easier to whip up in your own kitchen. Just toast your rice in garlicky butter, then simmer with stock until the rice is perfectly al dente and creamy. Top it off with tomatoes, crispy mushrooms, and a generous dollop of garlic herb butter, then garnish with chives and Parmesan for a seriously impressive dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Veggie Stock Concentrate
4 ounce
Button Mushrooms
1 unit
Onion
1 clove
Garlic
¾ cup
Arborio Rice
4 ounce
Grape Tomatoes
¼ ounce
Chives
2 tablespoon
Garlic Herb Butter
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and 1⁄2 TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
• Add 1⁄2 cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. • Meanwhile, halve tomatoes. Mince chives.
While risotto cooks, open package of chicken* and drain off any excess liquid or rinse shrimp* under cold water, then pat dry with paper towels. Season with salt and pepper. Heat a drizzle of olive oil in a second large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes.
• Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired.
• Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.
Top risotto with chicken or shrimp.
Chicken is fully cooked when internal temperature reaches 165°.
