Triple Mushroom Risotto

with Parmesan, parsley, and toasted baguette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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A note about serious food allergies

What's better than a bowl of creamy, cheesy, and hearty risotto? The answer is nothing. Our triple mushroom risotto packs a major umami punch with porcini-shiitake broth and roasted shiitake and cremini mushrooms on top. Enjoy this and thank us later.

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 2 oz. Shiitake Mushrooms
  • ¼ oz. Dried Porcini Mushrooms
  • 4 oz. Cremini Mushrooms
  • 1 Shallot
  • Info
    1 Mini Baguette
  • ¾ cup Arborio Rice
  • Info
    1 oz. Butter
  • Info
    1 oz. Grated Parmesan Cheese
  • Nutrition (per serving)

  • Calories
    736
  • Carbohydrates
    91g
  • Fat
    28g
  • Protein
    22g
  • Sodium
    1257mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Make Broth and Prepare Ingredients
    1

    Make Broth and Prepare Ingredients

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

  • Step 2 - Roast the Mushrooms
    2

    Roast the Mushrooms

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

  • Step 3 - Start the 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 (reserve a pinch for garnish) to hot pot. Stir constantly until fragrant, 1-2 minutes. Add Arborio rice and stir constantly until rice is lightly browned, 2-3 minutes. Add 1 cup hot mushroom broth to pot with rice. Rice should just be covered by broth. Stir constantly until nearly all broth is absorbed.

  • Step 4 - Finish the Risotto
    4

    Finish the Risotto

    Add another ½ cup hot mushroom broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring constantly, 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 roasted mushrooms, butter, and Parmesan cheese. Season to taste with salt and pepper. Cover and set aside.

  • Step 5 - Bake the 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. Carefully remove from oven. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appetit!