Mushroom & Thyme Risotto with Chicken

Name: Mushroom & Thyme Risotto with Chicken with Parmesan
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Arborio Rice; 1 unit Yellow Onion; 1 unit Thyme; 2 unit Mushroom Stock Concentrate; 1 unit Button Mushrooms; 1 unit Parmesan Cheese; 2 clove Garlic; 2 tablespoon Butter; 1 tablespoon Cooking Oil; Salt; Pepper; 10 ounce Chicken Breasts

with Parmesan

Recipe Development TeamPublished on May 16, 2023

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Three-words that have the power to make us swoon: “I made risotto.” We use an easy simmering technique that’ll help you whip up a restaurant-worthy risotto in your own kitchen. Creamy rice, tender mushrooms, Parmesan, garlic, and fresh thyme—if that doesn’t make you weak in the knees, we don’t know what will.

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 Time50 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Arborio Rice

1 unit

Yellow Onion

1 unit

Thyme

2 unit

Mushroom Stock Concentrate

1 unit

Button Mushrooms

1 unit

Parmesan Cheese

(Contains: Milk)

2 clove

Garlic

10 ounce

Chicken Breasts

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories750 kcal

Fat29 g

Saturated Fat11 g

Carbohydrate80 g

Sugar4 g

Dietary Fiber1 g

Protein42 g

Cholesterol140 mg

Sodium740 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.

Instructions

Wash and dry produce. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and finely chop onion. Peel and finely chop garlic. Strip thyme leaves from stems; roughly chop leaves until you have 1 TBSP (2 TBSP for 4 servings). In a large liquid measuring cup or bowl, combine stock concentrates with 4 cups hot water (7 cups for 4).

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until cooked through, 6-8 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Remove from pan and set aside.

Use pan used for chicken here.

Heat a drizzle of oil and 1 TBSP butter in same pan over medium-high heat. Add onion, garlic, and chopped thyme. Season with salt and pepper. Cook, stirring, until tender, 4-5 minutes. Stir in rice until slightly translucent, 1 minute.

Add ½ cup stock to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock 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. If you run out of stock before the risotto is done, swap in warm water.) Season with salt and pepper.

Once risotto is done, stir in mushrooms, half the cheese, and 1 TBSP butter (2 TBSP for 4 servings) until combined. Season generously with salt and pepper. Divide between bowls and top with remaining cheese.

Slice chicken crosswise; serve atop risotto.

Chicken is fully cooked when internal temperature reaches 165°.