Creamy Primavera Mushroom Risotto

with Parmesan

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Instructions

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1 Prep ingredients

Clean the mushrooms and chop them roughly. Peel and finely chop the shallots. Peel and mince the garlic. Rinse and grate the zucchini. Juice the lemons. Grate the Parmesan. Boil the measured water and dissolve the vegetable stock cube in it.

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2 Fry base

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the mushrooms and fry for 5 min until lightly browned. Reduce the heat to medium-low and add the shallots, garlic, grated zucchini and Arborio rice. Cook for 3 min further until the grains are fully coated in oil.

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3 Add stock

Add the hot stock to the pan, one ladle at a time. Stir the risotto, adding more stock once it's been absorbed by the rice. Continue to add the stock in this manner, stirring continuously, for 18-20 min.

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4 Finish

Add 2/3/4 Tbsp of lemon juice, the cream cheese, sour cream,, green peas and 3/4 of the grated Parmesan. Mix well and cook for 2 min further. Season to taste with salt and pepper.

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5 Serve

Divide the risotto among plates and garnish with the remaining grated Parmesan.

Tips for fussy eaters

Not mushroom-lovers? Serve the mushrooms separately and request they taste at least one with a spoonful of risotto.

Pro tip

The grains should be slightly "al dente" and the consistency of the risotto should resemble a thick porridge.

This comforting Italian staple is packed with vegetables!

Cooking Time: 30 min

Cals 675 · Prot 19 · Carbs 86 · Fat 26

Ingredients

Number of people

Mushroom 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Small zucchini 2 Pieces
Lemon 1 Piece
Parmesan 45 Grams
Water 850 ML
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Arborio rice 160 Grams
Cream cheese 80 Grams
Sour cream 60 Grams
Green peas 100 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

This comforting Italian staple is packed with vegetables!

Cooking Time: 30 min

Cals 675 · Prot 19 · Carbs 86 · Fat 26

Instructions

photo

1 Prep ingredients

Clean the mushrooms and chop them roughly. Peel and finely chop the shallots. Peel and mince the garlic. Rinse and grate the zucchini. Juice the lemons. Grate the Parmesan. Boil the measured water and dissolve the vegetable stock cube in it.

photo

2 Fry base

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the mushrooms and fry for 5 min until lightly browned. Reduce the heat to medium-low and add the shallots, garlic, grated zucchini and Arborio rice. Cook for 3 min further until the grains are fully coated in oil.

photo

3 Add stock

Add the hot stock to the pan, one ladle at a time. Stir the risotto, adding more stock once it's been absorbed by the rice. Continue to add the stock in this manner, stirring continuously, for 18-20 min.

photo

4 Finish

Add 2/3/4 Tbsp of lemon juice, the cream cheese, sour cream,, green peas and 3/4 of the grated Parmesan. Mix well and cook for 2 min further. Season to taste with salt and pepper.

photo

5 Serve

Divide the risotto among plates and garnish with the remaining grated Parmesan.

Tips for fussy eaters

Not mushroom-lovers? Serve the mushrooms separately and request they taste at least one with a spoonful of risotto.

Pro tip

The grains should be slightly "al dente" and the consistency of the risotto should resemble a thick porridge.

Ingredients

Number of people

Mushroom 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Small zucchini 2 Pieces
Lemon 1 Piece
Parmesan 45 Grams
Water 850 ML
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Arborio rice 160 Grams
Cream cheese 80 Grams
Sour cream 60 Grams
Green peas 100 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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