Mushroom Risotto with Roasted Veggies
Ready in 35 Minutes | Print Instructions
For the best experience, please skim through the steps before you start cooking.
Unpack Your Kit Ingredients
*If the oil has solidified in the fridge, place the sealed container in a cup of warm water. It will return to a liquid.
Grab Your Cookware and Staples
large, deep skillet
salt and pepper
Step 1: Roast the Veggies
PREHEAT the oven to 400 degrees.
ARRANGE the mixed fresh veggies (except the mushrooms) on a baking sheet.
DRIZZLE with olive oil and gochujang sauce, and season to taste with salt and pepper. Gently toss the veggies to combine.
ROAST the veggies for 25 minutes. (Check after 20 minutes and remove if the veggies are starting to brown.)
Step 2: Sauté the Onion and Rice
While the veggies roast…
MELT 1 butter ball in a large, deep skillet over medium heat.
ADD the chopped onion and sauté until just soft.
ADD the rice
STIR and cook for 2 minutes.
Step 3: Stir in the Chicken Broth
MIX the vegetable broth concentrate with 2 cups hot water in a small bowl.
ADD the vegetable broth to the risotto 1 cup at a time until absorbed.
STIR and simmer over medium heat until the rice is tender, about 30 minutes.
Step 4: Sauté the Mushrooms
While the rice is cooking…
MELT 1 butter ball in a small skillet over medium heat.
ADD the mushrooms and sauté until golden.
SEASON to taste with garlic salt.
Step 5: Combine the Risotto Ingredients
STIR the remaining butter ball(s) into the hot rice mixture.
ADD the mushrooms and parmesan, stirring to combine.
TASTE and re-season as needed.
Step 6: Serve It Up
SERVE the risotto with roasted veggies on the side.
★TIP: Please recycle your dinner kit packaging.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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