Creamy Chicken & Mushroom Risotto

with Arugula & White Wine

Complex | 30 min

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Contains: Milk and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Cremini Mushroom
Parmesan Cheese
Garlic
Shallot
White Cooking Wine
Organic Chicken Stock Cube
Chicken Breast Diced
Arugula
Arborio Rice
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 824
Fat 29g
Protein 49g
Carbohydrates 82g

Cooking Directions

1

Prepare Ingredients
- Measure 3 ½ cups of hot water into a medium mixing bowl.
- Whisk in chicken stock cube until dissolved. Set aside.
- Wash arugula and mushrooms.
- Cut mushrooms into 1/4 inch slices.
- Roughly chop arugula.

2

Begin Cooking Rice
- Heat 1 tbsp. olive oil in a large wide saucepan over medium-high.
- Add shallot and cook for 1 minute or until becoming soft.
- Add arborio rice and cook for 1 minute, while stirring consistently.
- Add 2 cups of the prepared broth to the rice.
- Bring to a simmer, reduce heat to medium and stir frequently to prevent burning.
- Cook for 22-25 minutes, adding ½ cup broth at a time as the rice cooks and water absorbs, until grains are tender and rice is creamy.

3

Cook Mushrooms + Chicken
- Drain chicken and pat dry with paper towel.
- Heat 1 tbsp. butter and olive oil in a large skillet over medium-high.
- Once butter is melted, add chicken and mushrooms and cook for 4-5 minutes, stirring occasionally or until chicken is golden on the outside.
- Season to taste with salt and pepper.
- Stir in garlic and white cooking wine while scraping bottom of the skillet with a wooden spoon to release any stuck on food.
- When half of the white wine has evaporated, turn heat off until ready to finish risotto.

4

Finish Risotto
- When grains of rice are just tender, add the chicken and mushrooms into the saucepan.
- Add parmesan cheese along with 2 tbsp. butter and stir until evenly mixed and risotto is creamy.
- Stir in arugula for 1 minute or until just tender.
- Season to taste with salt and pepper.

5

Serve
- Divide risotto into large serving bowls.
- Enjoy!

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