Three-mushroom risotto with wilted greens and hazelnuts

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

Great for Entertaining

Three-mushroom risotto with wilted greens and hazelnuts

Soy-Free, Dairy-Free, Vegan, Gluten-Free

2 Servings, 590 Calories/Serving

35–50 Minutes

This vegan, gluten-free risotto is a major umami bomb, with three kinds of mushrooms, plus nutritional yeast as vegan alternative to Parmesan.

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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 red onion
  • 1 or 2 cloves organic peeled fresh garlic
  • ¾ cup Arborio rice
  • Sun Basket mushroom seasoning (nutritional yeast - porcini powder)
  • 5 ounces organic cremini or other button mushrooms
  • 3½ ounces organic beech or other specialty mushrooms
  • 6 ounces organic baby spinach or other leafy greens
  • 3 tablespoons roasted hazelnuts
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon

Nutrition per serving

Calories: 590, Protein: 16g (32% DV), Fiber: 10g (40% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 105mg (4% DV), Carbohydrates: 82g (27% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (hazelnut)

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

Prep the onion and garlic

  • Peel and finely chop the onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].

2

Start the risotto

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 and garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant and starting to soften, 2 to 4 minutes. Add the rice and cook, stirring occasionally, until the grains start to turn translucent, 2 to 4 minutes. Add ½ cup [1 cup] white wine (from your pantry) or water and cook, stirring occasionally, until most of the liquid is absorbed, 1 to 3 minutes.
Add the mushroom seasoning and 3 cups [5 cups] water and bring to a boil. Reduce to a vigorous simmer and 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.
While the risotto cooks, prepare the mushrooms and spinach.

3

Prep and cook the mushrooms and spinach

  • Thinly slice the cremini mushrooms.
  • Trim the stem ends from the beech mushrooms; separate the mushrooms into small bunches.
In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the cremini and beech mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned and softened, 2 to 4 minutes. Working in batches if needed, stir in the baby spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat.
While the mushrooms and spinach cook, prepare the garnishes.

4

Prep the garnishes; finish the risotto

  • Using the bottom of a bowl or cup, lightly crush the hazelnuts.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Cut the lemon into wedges. [Cut 1 lemon into wedges; save the remaining lemon.]
Remove the pan with the risotto from the heat and stir in the mushroom mixture. Season to taste with salt and pepper.

Serve

Transfer the risotto to individual bowls, garnish with the hazelnuts and parsley, and serve with the lemon wedges.
Kids Can!
  • Press the garlic (if you have a press).
  • Separate the beech mushrooms into small bunches.
  • Crush the hazelnuts.
  • Strip the parsley leaves from the stems.
  • Garnish the risotto.