HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconUltra Creamy Risotto
Ultra-Creamy Risotto

Ultra-Creamy Risotto

with Mushrooms and Artichokes

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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.

Allergens:SoyMilkTree Nuts

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

Total Time45 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Arborio Rice

1 unit

Yellow Onion

1 jar



4 ounce

Button Mushrooms

2 clove


¼ ounce


¼ cup

Parmesan Cheese


1 unit

Veggie Stock Concentrate

1 ounce

Pine Nuts

(ContainsTree Nuts)

Not included in your delivery


Kosher Salt



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
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.
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.