Mushroom risotto with spinach and Parmesan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mushroom risotto with spinach and Parmesan

Mediterranean, Family-Friendly, Vegetarian, Soy-Free, Gluten-Free

2 Servings, 610 Calories/Serving

30–45 Minutes

With fresh mushrooms, Parmesan, and our magic umami powder, this pressure-cooker-friendly risotto comes together much more easily than traditional risotto, but yields just as much rich, cheesy flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 cup arborio rice
  • Sun Basket umami powder (nutritional yeast - porcini powder)
  • 10 ounces organic cremini or other button mushrooms
  • 3 ounces organic baby spinach or other leafy greens
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 3 tablespoons grated Parmesan
Chef's Tip
Under Pressure!
To make this risotto in a pressure cooker, prep the onion, mushrooms, and parsley as instructed; set aside the parsley for garnish. Add the onion and mushrooms to the pressure cooker with the rice, umami powder, 2¾ cups [5½ cups] water, and ¼ cup [½ cup] white wine (from your pantry) or additional water; season with salt and pepper. Following the manufacturer’s instructions, pressure cook on high for 5 minutes. Carefully release the pressure. Remove the lid, stir in the spinach until just wilted, and season to taste with salt and pepper. Transfer the risotto to individual bowls, garnish with the parsley and Parmesan, and serve.

Nutrition per serving

Calories: 610, Protein: 19g (38% DV), Fiber: 8g (32% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 10mg (3% DV), Sodium: 250mg (10% DV), Carbohydrates: 94g (31% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the risotto

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
In a large frying pan [large sauce pot] over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Add the rice and cook, stirring occasionally, until the grains start to turn translucent, 2 to 3 minutes. Stir in ¼ cup [½ cup] white wine (from your pantry) or water and cook until most of the liquid is absorbed, about 30 seconds.
Add the umami powder and 4½ cups [6½ cups] water, season with salt and pepper, and bring to a boil, then reduce to a vigorous simmer. Cook, stirring occasionally, until the rice is tender and most of the liquid is absorbed, 13 to 18 minutes, adding more water as needed to reach the desired consistency. Meanwhile, prepare the mushrooms and spinach.

2

Prep and cook the mushrooms and spinach

  • Thinly slice the mushrooms.
    • In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned and softened, 3 to 4 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the garnish.

3

Prep the garnish; finish the risotto

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the pan with the risotto from the heat and stir in the mushrooms and spinach. Season to taste with salt and pepper.

Serve

Transfer the risotto to individual bowls, garnish with the parsley and Parmesan, and serve.
Kids Can!
  • Measure the onion.
  • Measure the water for the risotto.
  • Strip the parsley leaves.
  • Garnish the risotto.