Pulled Mushroom Risotto
with Crispy Parmesan Brussels Sprouts
- Soy
- Milk
This velvety risotto is topped with pulled mushrooms—a plant-based protein with a meaty texture and savory flavor. The risotto combines a blend of Italian herbs and melty cheese with creamy arborio rice for a rich, satisfying vegetarian meal. The risotto is topped with crispy Parmesan-roasted Brussels sprouts and gets a squeeze of bright lemon juice for the perfect finishing touch.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Onion
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
8 ounce
Brussels Sprouts
1 unit
Lemon
½ cup
Italian Cheese Blend
(Contains: Milk)
6 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
1 teaspoon
Garlic Powder
1 tablespoon
Italian Herb Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
- In a medium pot, bring 5 cups water (8 cups for 4) to a boil, then reduce to a low simmer. (You’ll use the simmering water in the next step.)
- Halve, peel, and dice onion. Trim and halve Brussels sprouts. Roughly shred pulled mushrooms by hand or finely chop. Quarter lemon.
-
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until softened, 1 minute.
-
Add rice; stir until translucent, 1-2 minutes.
-
Add stock concentrates and 1 cup simmering water (1½ cups for 4 servings); stir until liquid has mostly absorbed. 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, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
-
Meanwhile, toss Brussels sprouts on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread Brussels sprouts out across entire sheet.)
-
Roast on top rack until lightly browned and tender, 15-18 minutes.
-
Once Brussels sprouts have roasted 15-18 minutes, remove sheet from oven; carefully sprinkle Parmesan over Brussels sprouts.
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Add pulled mushrooms to opposite side of sheet and toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss mushrooms on a second sheet; roast on middle rack.)
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Return to top rack and roast until Parmesan is golden brown and crispy and mushrooms are warmed through and slightly crispy, 3-5 minutes.
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Stir Italian cheese blend, Italian herb paste, pulled mushrooms, garlic powder, and a squeeze of lemon juice into pan with risotto until cheese melts and mushrooms are fully combined.
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Taste and season with salt and pepper.
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Divide risotto between shallow bowls. Top with Parmesan Brussels sprouts. (TIP: Be sure to scrape up the delicious Parmesan from the baking sheet!) Serve with remaining lemon wedges on the side.
