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Mushroom Risotto w/ Roasted Veggies

Ready in 35 Minutes  |  Gluten-Free |  For the best experience, please skim through the steps before you start cooking.


Unpack Your Kit Ingredients

mixed seasonal veggies
organic extra virgin olive oil packets
local gochujang sauce (Born with Seoul)
butter balls
chopped onion
arborio rice (InHarvest)
organic vegetable broth concentrate (Savory Choice)
sliced mushrooms
garlic salt
parmesan cheese


Grab Your Cookware and Staples

baking sheet
large, deep skillet
liquid measuring cup
small skillet
salt and pepper


Step 1: Roast the Veggies

PREHEAT the oven to 400 degrees.

ARRANGE the mixed seasonal veggies (except the mushrooms) on a baking sheet.

DRIZZLE with olive oil and gochujang and season to taste with salt and pepper. Toss gently to combine.

ROAST the veggies for 20-25 minutes.


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 onion and sauté until just soft.

STIR in the arborio rice and cook for 2 minutes.


Step 3: Stir in the Broth

MIX the vegetable broth concentrate with 3 cups of hot water in a liquid measuring cup.

★ADD the vegetable broth to the risotto ONE HALF CUP AT A TIME until absorbed.

STIR and simmer over medium heat until the rice is tender, about 30 minutes, turn off heat when finished and season with to taste with salt and pepper.

 


 

★COOKING TIP FROM CHEF K: Slowly cooking the arborio rice is the key to making 4-star restaurant quality risotto vs. a risotto you might find at a place named Pistol Pete's Pizza Ranch & Burgers. We recommend you take the time to do it right.


Step 4: Sauté the Mushrooms

While rice is cooking…

MELT 2 butter balls in a small skillet over high heat.

ADD the mushrooms and sauté until golden brown. Be careful of splattering!

SEASON to taste with garlic salt


Step 5: Combine the Risotto Ingredients, Serve and Enjoy!

STIR the remaining butter ball into the hot rice mixture.

ADD the sautéed mushrooms and parmesan cheese, stirring until combined.

TASTE and re-season with salt and pepper as needed.

SERVE the risotto with roasted veggies on the side and enjoy!

★TIP: Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials.


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Drink Pairings

Wine: J Vineyards Pinot Noir (Sonoma)
With aromatic notes of black cherry and baking spice, this pinot noir features bright, fruity notes of cranberry, fig and fresh orange peel, with hints of dark, brambly fruit, black tea and clove.

Beer: Boulevard Pale Ale
A smooth, fruity, well-balanced beer with year-round appeal. A variety of caramel malts impart a rich flavor and amber color, while liberal use of Cascade hops adds zest and aroma.


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

 

Show and Tell

Post your meal pics on Twitter and Instagram using #getsomehappy.

Or share your feedback directly with us.

 

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