Triple Cremini Risotto

with Parmesan, parsley, and toasted baguette

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ¼ oz. Porcini Mushrooms, Dried
  • 3½ oz. Shiitake Mushrooms
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 5 Parsley Sprigs
  • Info
    1 Mini Baguette
  • ¾ cup Arborio Rice
  • Info
    1⅕ oz. Butter
  • Info
    1 oz. Grated Parmesan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    694
  • Carbohydrates
    107g
  • Fat
    22g
  • Protein
    19g
  • Sodium
    915mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Once water is boiling, remove from burner and stir in dried porcini mushrooms. Set aside at least 5 minutes. Strain through a wire-mesh strainer into a heat-proof medium mixing bowl. Discard porcinis. Reserve pot. Stem shiitake mushrooms and cut caps into ¼” strips. Cut cremini mushrooms into ¼" slices. Peel and mince shallot. Mince parsley, both stems and leaves. Halve baguette lengthwise and slice each half on an angle, creating four wedges.

  • 2

    Roast the Mushrooms

    Place shiitakes and creminis on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Bake until mushrooms are tender, 10-12 minutes. Remove from oven and set aside. While mushrooms roast, begin risotto.

  • 3

    Start the Risotto

    Return pot used to make broth to medium-high heat and add 2 tsp. olive oil. Add shallot and parsley (reserving a bit for garnish) to hot pot. Cook, stirring constantly, until fragrant, 1-2 minutes. Add Arborio rice and cook, stirring constantly, until rice is lightly browned, 2-3 minutes. Add 1 cup hot broth to pot with rice. Rice should just be covered by broth. Stir constantly, until nearly all broth is absorbed.

  • 4

    Finish the Risotto

    Add another ½ cup broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring regularly, 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 broth left. Remove pot from burner and stir in butter, cooked mushrooms, and Parmesan cheese. Season to taste with salt and pepper. Cover and set aside. While risotto cooks, toast baguette.

  • 5

    Bake the Baguette

    Drizzle baguette slices with ½ tsp. olive oil and season with a pinch of salt and pepper. Place directly on oven rack and bake until lightly browned and toasted, 5-7 minutes.

  • 6

    Plate the Dish

    Place a serving of risotto on a plate or in a bowl. Garnish with parsley. Serve with toasted baguette.

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