Mushroom risotto image

Mushroom risotto

A rich creamy cremini mushroom risotto served with arugula & our homemade Italian dressing

Stove Top & Microwave 

6 minutes

Shelf-life: Day of delivery plus 5 days 

720 calories per person

Serves 2

Vegetarian, Mediterranean, Gluten free, High in fibre

 

Suitable for home freezing with the exception of the arugula & dressing.

How to Cook Print

 For best results stove top

  1. Remove Italian dressing from fridge to allow it to become liquid again
  2. Transfer pot of risotto to large frying pan on the stove top, add 1/2 US Cup (4oz) water to the pan with the risotto. Mix well and heat for 6 minutes over a high heat, mixing regularly until the liquid has been absorbed and the rice is soft with as slight bite. (Alternatively if you don't have a cup measuring jug you can empty the butter & pecorino from the plastic finishing pot & then fill the plastic pot up to just below the rim with water as this is 4oz)
  3. Turn off the heat, then add the butter and pecorino from the risotto finishing pot, mix well and serve immediately
  4. Divide risotto between 2 plates, serve arugula dressed in the Italian Dressing 

Microwave instructions

  1. Remove Italian dressing from fridge to allow it to become liquid again
  2. Transfer pot of risotto into large bowl add 1/2 US Cup (4oz) water to the bowl with the risotto. Mix well. Microwave for 6 minutes on full power. (Alternatively if you don't have a cup measuring jug you can empty the butter & pecorino from the plastic finishing pot & then fill the plastic pot up to just below the rim with water as this is 4oz)
  3. Remove from microwave add risotto finishing pot stir through and microwave for a 1-2 minutes. Mix well and serve immediately
  4. Divide risotto between 2 plates, serve arugula dressed in the Italian Dressing
Ingredients

Cremini mushrooms, Cream, Arborio rice, Cauliflower, White wine, Onion, Arugula, Butter, Pecorino cheese, Leeks, Olive oil, Cheddar cheese, Vegetable stock, Extra virgin olive oil, Garlic, Lemon zest, Tamari, Mushrooms, Porcini mushrooms dried, Cornflour, Nutritional Yeast, Agave syrup, Cider vinegar, Thyme, Dijon mustard, Salt, Black pepper, Oregano.

Allergens: Milk, Soy

Contains celery & mustard

Nutrition Facts

Calories 720, Fat 49g, Saturated fat 25g, Carbohydrates 50g, Total sugars 6g, Protein 16g, Fibre 7g, Sodium 1070mg

Customer Reviews

Based on 38 reviews
39%
(15)
24%
(9)
18%
(7)
13%
(5)
5%
(2)
N
NancyL
Delicious, hearty meal

Very creamy. Delicious sauces as are most from G&T. Nice greens and risotto. I think I added a bit of garlic and black pepper. Will order again.

C
Candis
Flavorful delight

I've read the mixed reviews so perhaps I was one of the lucky ones but my dish was delicious! Perfect texture and seasoning. The arugula with dressing mixed took it over the top. Another great meal.

D
Danielle Leach
Too many mushrooms - not enough Risotto

I have loved so many of these meals but this one was a big flop. I love mushrooms but the mushroom to risotto ratio wasn’t even close on this meal. There was barely any risotto so it tasted like I was eating a plate of mushrooms.

A
A.H.
This is our favorite dish so far

We all really enjoyed the mushroom risotto, even the kids! Strong mushroom flavor, well-cooked risotto.

M
M.
Mixed Results

I liked the flavor of the dish (very mushroomy). I cut this into two meals. I microwaved one portion and prepared the stovetop method with the other. The former dried out. The latter was much better as the texture was similar to home-cooked risotto. The main problem was that the mushrooms seemed as though they weren't thoroughly cleaned. Maybe it was just my batch. I cook often and know how annoying it can be to clean mushrooms, but this level of grittiness was palpable.

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