Mushroom-Spinach Risotto

Name: Mushroom-Spinach Risotto Includes recyclable aluminum tray
Total time: 45 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 unit Tomato; 1 unit Veggie Stock Concentrate; 1 unit Mushroom Stock Concentrate; 4 tablespoon Cream Cheese; 2.5 ounce Spinach; 2 tablespoon Garlic Herb Butter; 4 ounce Button Mushrooms; 3 tablespoon Parmesan Cheese; ¾ cup Arborio Rice; 2 unit Oven-Ready Trays; Salt; Pepper; Cooking Oil

Includes recyclable aluminum tray

Sara HeilmanPublished on April 28, 2025

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Imagine rich, creamy vegetarian risotto made easy in the oven! You'll combine arborio rice with rich mushroom stock and juicy tomato and spinach right in our oven-ready tray (no pans to clean!). When it comes out of the oven, stir in earthy bites of roasted mushrooms and a luxurious swirl of garlic herb butter, then finish with a shower of Parmesan.

Tags:

Veggie

•Calorie Smart

•Easy Prep

•New

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

1 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(Contains: Milk)

2.5 ounce

Spinach

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

4 ounce

Button Mushrooms

3 tablespoon

Parmesan Cheese

(Contains: Milk)

¾ cup

Arborio Rice

2 unit

Oven-Ready Trays

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories570 kcal

Fat23 g

Saturated Fat12 g

Carbohydrate70 g

Sugar5 g

Dietary Fiber2 g

Protein12 g

Cholesterol55 mg

Sodium780 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

•Aluminum Foil

Instructions

• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into 1⁄2-inch pieces. • In one oven-ready tray, toss mushrooms with a drizzle of oil, salt, and pepper (for 4 servings, divide mushrooms between two trays).

• In remaining oven-ready tray, combine rice, veggie stock concentrate, mushroom stock concentrate, cream cheese (it’s OK if it clumps!), and 1 3⁄4 cups water (for 4 servings, divide everything between remaining two trays, using 1 3⁄4 cups water for each tray); stir until well combined. • Sprinkle rice mixture with tomato, then arrange spinach over top (for 4, divide tomato and spinach between trays). TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray! • Cover rice tray tightly with foil. Bake both trays, side by side, on middle rack (be sure your oven has preheated!) until rice is cooked and mushrooms are tender, 30-35 minutes. (For 4, bake trays with rice mixture on top rack and trays with mushrooms on middle rack.)

• Once rice is done, carefully remove and discard foil (watch out for steam!). Stir in garlic herb butter (divide between rice trays for 4 servings). • Transfer roasted mushrooms to tray with rice; stir until everything is combined and creamy. TIP: If risotto seems too thick, stir in a splash of water. • Taste and season with salt and pepper if desired.