Tuscan Roasted Zucchini & Mushroom Risotto

Name: Tuscan Roasted Zucchini & Mushroom Risotto with Scallions, Garlic & Parsley
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounce Button Mushrooms; 1 unit Zucchini; 4 unit Scallions; 2 clove Garlic; ¼ ounce Parsley; 1 tablespoon Tuscan Heat Spice; ¾ cup Arborio Rice; 2 unit Veggie Stock Concentrate; 5 teaspoon White Wine Vinegar; 2 tablespoon Cream Cheese; Salt; Pepper; 2 teaspoon Cooking Oil

with Scallions, Garlic & Parsley

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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.

Tags:

New

•Veggie

•Calorie Smart

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 Time40 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

8 ounce

Button Mushrooms

1 unit

Zucchini

4 unit

Scallions

2 clove

Garlic

¼ ounce

Parsley

1 tablespoon

Tuscan Heat Spice

¾ cup

Arborio Rice

2 unit

Veggie Stock Concentrate

5 teaspoon

White Wine Vinegar

2 tablespoon

Cream Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories460 kcal

Fat10 g

Saturated Fat3 g

Carbohydrate82 g

Sugar9 g

Dietary Fiber3 g

Protein11 g

Cholesterol10 mg

Sodium440 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

•Medium Pot

•Baking Sheet

•Large Pan

Instructions

PDF

• 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).

• 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!