Tuscan Roasted Zucchini & 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)
Not included in your delivery
Salt
Pepper
2 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).
• 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!
