Tuscan Chicken & Mushroom Risotto
with Scallions, Garlic & Parsley
- Milk
Risotto, how do we love thee? Let us count the ways: you’re luxurious, you’re comforting, and you never fail to satisfy. But your reputation for being difficult? Well, our version couldn’t be easier! It begins with flavorful veggie stock and lots of aromatics. After a little diligent stirring, you’ll finish the dish with zesty spice-roasted zucchini and earthy, meaty mushrooms to add a delicious contrast to the risotto’s rich, creamy texture. A generous sprinkle of parsley and scallion greens provide the perfect final flourish for a restaurant-worthy vegetarian dinner idea straight from your own kitchen.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Zucchini
8 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
5 teaspoon
White Wine Vinegar
2 clove
Garlic
¾ cup
Arborio Rice
10 ounce
Chicken Cutlets
¼ ounce
Parsley
4 unit
Scallions
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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. Bring 5 cups water (9 cups for 4) to a simmer in a medium pot. Wash and dry produce. • Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and quarter zucchini lengthwise; cut crosswise into ½-inch- thick pieces. Thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic. Roughly chop parsley.
• Toss mushrooms and zucchini on a baking sheet with a drizzle of oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes. (For 4, divide between 2 sheets; roast on top and middle racks, swapping rack positions halfway through roasting.)
• While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and garlic. Cook, stirring, until fragrant, 1 minute. • Add rice; stir until translucent, 1-2 minutes. Add 1 cup simmering water, stock concentrates, and 2 tsp vinegar (4 tsp for 4 servings); stir until liquid has mostly absorbed. (Be sure to measure the vinegar—we sent more.) 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, 25-30 minutes. (Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. If you prefer your risotto a little more al dente, cook for less time).
Meanwhile, pat chicken or organic chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a separate large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil until ready to serve.
• Remove pan from heat and stir in cream cheese, half the roasted veggies, half the scallion greens, and half the parsley. Taste and season with salt and pepper. • Divide risotto between shallow bowls. Top with remaining roasted veggies, remaining scallion greens, and remaining parsley. TIP: For an extra-savory flavor, drizzle olive oil over the top!
Slice chicken or organic chicken crosswise. Top risotto with chicken along with remaining roasted veggies.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; others loved it. Consider using chicken or beef stock for a richer taste.
- Ease of prep: Risotto took longer to cook than expected, with many finding it time-consuming to prepare.
- Suggestions: Try adding extra Tuscan spice, melting cheese on top, or incorporating Parmesan for more flavor 🧀.
- Portions: Half a serving was enough for some, indicating generous portion sizes.
- Family-friendly: Got kids involved in cooking, making it a fun family activity in the kitchen 👨👩👧👦.
Reviews from our home cooks
This recipe called for a different cream base (cream cheese) than the mushroom risotto in a different Hello Fresh recipe, which is more like an alfredo cream sauce. The sour cream did not work the same and the dish was not as creamy. Also the Tuscan heat spice was a little much for the mild zucchini and mushrooms.
Absolutely delicious 😋 it was my first time making risotto. The flavor was awesome.
This was so good. I never made Risotto. It came out fabulous.
Got our 13 year old in the kitchen to help out. He had fun and was excited to eat what he helped make
One of my favorites, but takes longer to cook than suggested
Had to make my own Tuscan heat spice due to missing ingredient. Was great mix of flavors.
Tasty. But the rice needed a little something extra. Maybe truffle powder
Substituting the vegetable stock for chicken or beef would help improve the flavor.
This recipe is ok. It seems like a seasoning is missing in the risotto.
Took forever to cook and flavor just didn't seem to hit quite right
