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Ultra-Creamy Risotto

Ultra-Creamy Risotto

with Mushrooms and Artichokes

You could think of risotto as a blank canvas that can be embellished with whatever ingredients you please. Here, we’re dressing it up with tender roasted artichoke hearts, earthy mushrooms, and some pine nuts for crunch. Altogether, it makes for a masterful composition that’s a delight to take in.

Tags:
Gluten-free
Veggie
Allergens:
Soy
Milk
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyHard

Ingredients

serving amount

¾ cup

Arborio Rice

1 unit

Yellow Onion

1 jar

Artichokes

(Contains Soy)

4 ounce

Button Mushrooms

2 clove

Garlic

¼ ounce

Parsley

¼ cup

Parmesan Cheese

(Contains Milk)

1 unit

Veggie Stock Concentrate

1 ounce

Pine Nuts

(Contains Tree Nuts)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories562 kcal
Fat27 g
Saturated Fat4.5 g
Carbohydrate72 g
Sugar4 g
Dietary Fiber7 g
Protein18 g
Cholesterol14 mg
Sodium748 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

Small pot
Paper Towel
Pot
Baking Sheet

Instructions

Preheat oven and warm stock
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. In a small pot, combine stock concentrate and 4 cups water. Bring to a boil and reduce to a simmer over low heat.

Prep veggies
2

Halve, peel, and dice onion. Mince or grate garlic. Drain and pat artichoke hearts dry with a paper towel, then chop into bite-size pieces. Cut mushrooms into quarters. Finely chop parsley.

Cook onions and mushrooms
3

In a medium pot, heat a large drizzle of olive oil over medium-high heat. Add onion and cook until softened, 2-3 minutes. Add garlic and mushrooms and cook until mushrooms have started to soften, another 2-3 minutes.

Start risotto
4

Add arborio rice to pot and stir until grains are translucent, about 1 minute. Add warm stock ¼ cup at a time, stirring after each addition. Let rice absorb stock before adding more.

Broil artichokes
5

While risotto cooks, place artichoke hearts on a baking sheet and toss with a drizzle of olive oil and a pinch of pepper. Broil until crisped and starting to brown, 5-7 minutes.

Finish risotto
6

Once rice is al dente, add broiled artichoke hearts, parsley, and half the Parmesan cheese to risotto. Stir to combine. Season to taste with salt and pepper. Divide risotto between plates and top with pine nuts and remaining cheese.