Using a spoon, scoop out black undersides (gills) of portobello mushrooms and remove stems.

Transfer mushrooms, gill-side up, to prepared baking sheet. Top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into mushrooms.

Roast in hot oven, 10 minutes.

While mushrooms roast, continue recipe.

Trim bottom ends from broccolini and cut into 2" lengths.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine panko, Parmesan, 2 tsp. olive oil, and a pinch of salt. Set aside.

After 10 minutes, carefully remove mushrooms from oven. Top mushrooms with panko mixture, pressing gently to adhere. Mushrooms will be hot! Use caution.

Roast again in hot oven until topping is crispy and golden-brown, 10-12 minutes.

While mushrooms roast, continue recipe.

Place another medium pot over medium-high heat and add 2 tsp. olive oil.

Add rice and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from other medium pot, mirepoix base, and half the garlic salt (reserve remaining for broccolini) to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner. Add butter and cream cheese. Stir to combine, then cover and set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccolini and remaining garlic salt to hot pan and stir occasionally until tender, 12-15 minutes.

If pan is too dry, add water, 1 Tbsp. at a time, as needed.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with broccolini and mushroom and garnishing with green portions of green onions. Bon appétit!