Ultra-Creamy Risotto

Name: Ultra-Creamy Risotto with Mushrooms and Artichokes
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: ¾ cup Arborio Rice; 1 unit Yellow Onion; 1 jar Artichokes; 4 ounce Button Mushrooms; 2 clove Garlic; ¼ ounce Parsley; ¼ cup Parmesan Cheese; 1 unit Veggie Stock Concentrate; 1 ounce Pine Nuts; unit Salt; unit Pepper; 1 tablespoon Olive Oil

with Mushrooms and Artichokes

Recipe Development TeamPublished on November 16, 2016

3.8

(586)

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You could think of risotto as a blank canvas that can be embellished with whatever ingredients you please. Here, we’re dressing it up with tender roasted artichoke hearts, earthy mushrooms, and some pine nuts for crunch. Altogether, it makes for a masterful composition that’s a delight to take in.

Tags:

Gluten-free

•Veggie

Allergens:

Soy

•Milk

•Tree Nuts

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 Time

DifficultyHard

Ingredients

serving amount

¾ cup

Arborio Rice

1 unit

Yellow Onion

1 jar

Artichokes

(Contains: Soy)

4 ounce

Button Mushrooms

2 clove

Garlic

¼ ounce

Parsley

¼ cup

Parmesan Cheese

(Contains: Milk)

1 unit

Veggie Stock Concentrate

1 ounce

Pine Nuts

(Contains: Tree Nuts)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories562 kcal

Fat27 g

Saturated Fat4.5 g

Carbohydrate72 g

Sugar4 g

Dietary Fiber7 g

Protein18 g

Cholesterol14 mg

Sodium748 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

•Small pot

•Paper Towel

•Pot

•Baking Sheet

Instructions

1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. In a small pot, combine stock concentrate and 4 cups water. Bring to a boil and reduce to a simmer over low heat.

2

Halve, peel, and dice onion. Mince or grate garlic. Drain and pat artichoke hearts dry with a paper towel, then chop into bite-size pieces. Cut mushrooms into quarters. Finely chop parsley.

3

In a medium pot, heat a large drizzle of olive oil over medium-high heat. Add onion and cook until softened, 2-3 minutes. Add garlic and mushrooms and cook until mushrooms have started to soften, another 2-3 minutes.

4

Add arborio rice to pot and stir until grains are translucent, about 1 minute. Add warm stock ¼ cup at a time, stirring after each addition. Let rice absorb stock before adding more.

5

While risotto cooks, place artichoke hearts on a baking sheet and toss with a drizzle of olive oil and a pinch of pepper. Broil until crisped and starting to brown, 5-7 minutes.

6

Once rice is al dente, add broiled artichoke hearts, parsley, and half the Parmesan cheese to risotto. Stir to combine. Season to taste with salt and pepper. Divide risotto between plates and top with pine nuts and remaining cheese.