Wild Mushroom & Thyme Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Wild Mushroom & Thyme Risotto

Wild Mushroom & Thyme Risotto

with Sweet Peas and Parmesan

The woodsy flavors of thyme and mushrooms taste even more delicious during these chilly Winter months. Though they require a bit of attention, risottos are an easy, yet impressive weeknight dinner.

Tags:
Gluten-free
Veggie
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 Time45 minutes
Prep Time
DifficultyHard

Ingredients

serving amount

¾ cup

Arborio Rice

2 clove

Garlic

1 unit

Yellow Onion

1 unit

Celery

¼ ounce

Thyme

1 unit

Veggie Stock Concentrate

4 ounce

Mixed Wild Mushrooms

4 ounce

Peas

1 ounce

Parmesan Cheese

(Contains Milk)

Not included in your delivery

box

Salt

box

Pepper

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories516 kcal
Energy (kJ)2159 kJ
Fat17 g
Saturated Fat8 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber8 g
Protein16 g
Sodium378 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

Pot
Large Pan

Instructions

Prep the ingredients
1

Prep the ingredients: Halve, peel, and finely dice the onion. Mince or grate the garlic. Finely dice the celery. Strip the thyme off the sprig and roughly chop the leaves. Slice the mushrooms.

2

Heat the stock: Bring 3 cups water and the stock concentrate to a boil in a small pot.

3

Cook the mushrooms: Heat a drizzle of oil in a large pan over medium heat. Add the mushrooms and cook, tossing, for 4-5 minutes, until golden brown. Add the peas, thyme, and garlic and cook for 1-2 more minutes, until fragrant. Remove from the pan and set aside.

Cook the vegetables
4

Cook the vegetables: Heat another drizzle of oil and the butter in the same pan over medium heat. Add the onion and celery and cook, tossing, for 4- 5 minutes, until softened. Add the rice and toss for 1-2 minutes, until translucent. Season with salt and pepper.

Gradually add the stock
5

Gradually add the stock: Begin adding the warm stock to the pan in 1⁄4 cup increments, stirring between additions, until absorbed. Continue until the rice is al dente and a loose sauce has formed, for about 20-30 minutes. Season with salt and pepper.

Finish and plate
6

Finish and plate: Stir in the mushrooms, peas, and Parmesan cheese (reserving a little cheese for garnish). Serve divided between bowls, sprinkled with Parmesan cheese and drizzled with olive oil. Enjoy!