Salami Spinach Risotto
Includes recyclable aluminum tray
Imagine rich, creamy risotto made easy in the oven! You'll combine arborio rice and salty bites of salami right in our oven-ready tray (no pans to clean!). When it comes out of the oven, stir in spinach, tangy sun-dried tomato paste, and a swirl of butter for all the feels! Finish with a sprinkle of Parm, chili flakes, and lemon.
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
1 unit
Oven-Ready Aluminum Trays
1 unit
Chicken Stock Concentrate
5 ounce
Spinach
1 unit
Lemon
2 tablespoon
Cream Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
2 ounce
Diced Salami
2 unit
Veggie Stock Concentrate
6 tablespoon
Parmesan Cheese
(Contains Milk)
1 ounce
Sun-Dried Tomato Paste
¾ cup
Arborio Rice
Not included in your delivery
Pepper
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • In oven-ready tray, combine rice, salami, veggie stock concentrates, chicken stock concentrate, and 1 3⁄4 cups water. (For 4 servings, divide everything between two trays, using 1 3⁄4 cups water for each tray.) • Cover tray tightly with foil. Bake on middle rack until rice is cooked, 30-35 minutes (for 4, bake two trays side by side on middle rack).
• Meanwhile, place spinach in a large microwave-safe bowl. Cover with plastic wrap and microwave until wilted, 1-2 minutes. • Cut 2 TBSP butter (4 TBSP for 4 servings) into small pieces. Quarter lemon.
• Once rice is done, carefully remove foil (watch out for steam!); stir in spinach, cream cheese, sun-dried tomato paste, and butter pieces until combined (for 4, divide everything between two trays). TIP: If risotto seems too thick, add a splash of water. • Taste and season with pepper if desired.
• Divide risotto between shallow bowls. Sprinkle with Parmesan and as many chili flakes as you like. Serve with lemon wedges on the side.
