Tuscan Organic Chicken & Mushroom Risotto
with Scallions, Garlic & Parsley
Risotto, how do we love thee? Let us count the ways: you’re luxurious, you’re comforting, and you never fail to satisfy. But your reputation for being difficult? Well, our version couldn’t be easier! It begins with flavorful veggie stock and lots of aromatics. After a little diligent stirring, you’ll finish the dish with zesty spice-roasted zucchini and earthy, meaty mushrooms to add a delicious contrast to the risotto’s rich, creamy texture. A generous sprinkle of parsley and scallion greens provide the perfect final flourish for a restaurant-worthy vegetarian dinner idea straight from your own kitchen.
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
8 ounce
Button Mushrooms
1 unit
Zucchini
4 unit
Scallions
2 clove
Garlic
¼ ounce
Parsley
1 tablespoon
Tuscan Heat Spice
¾ cup
Arborio Rice
2 unit
Veggie Stock Concentrate
5 teaspoon
White Wine Vinegar
2 tablespoon
Cream Cheese
(Contains Milk)
10 ounce
Organic Chicken Cutlets
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring 5 cups water (9 cups for 4) to a simmer in a medium pot. Wash and dry produce. • Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and quarter zucchini lengthwise; cut crosswise into ½-inch- thick pieces. Thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic. Roughly chop parsley.
• Toss mushrooms and zucchini on a baking sheet with a drizzle of oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes. (For 4, divide between 2 sheets; roast on top and middle racks, swapping rack positions halfway through roasting.)
• While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and garlic. Cook, stirring, until fragrant, 1 minute. • Add rice; stir until translucent, 1-2 minutes. Add 1 cup simmering water, stock concentrates, and 2 tsp vinegar (4 tsp for 4 servings); stir until liquid has mostly absorbed. (Be sure to measure the vinegar—we sent more.) Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. (Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. If you prefer your risotto a little more al dente, cook for less time).
Meanwhile, pat chicken or organic chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a separate large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil until ready to serve.
• Remove pan from heat and stir in cream cheese, half the roasted veggies, half the scallion greens, and half the parsley. Taste and season with salt and pepper. • Divide risotto between shallow bowls. Top with remaining roasted veggies, remaining scallion greens, and remaining parsley. TIP: For an extra-savory flavor, drizzle olive oil over the top!
Slice chicken or organic chicken crosswise. Top risotto with chicken along with remaining roasted veggies.
Chicken is fully cooked when internal temperature reaches 165°.
