Tuscan Chicken & Mushroom Risotto

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• arborio rice
  1.5 c
• button mushrooms
  1 lb
• chicken cutlets
  20 oz
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• garlic
  4 clove
• parsley
  ½ oz
• scallions
  8 unit
• veggie stock concentrate
  4 unit
• water
  5 c
• white wine vinegar
  5 tsp
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan
• paper towels
• large pan
• aluminum foil

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring water to a simmer in a medium pot . Wash and dry all produce.

   water: 5 c
2. 

   2

   Thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Trim and quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Thinly slice scallions , separating whites from greens; mince whites. Peel and mince or grate garlic . Roughly chop parsley .

   button mushrooms: 1 lb, zucchini: 2 unit, scallions: 8 unit, garlic: 4 clove, parsley: ½ oz
3. 

   3

   Toss mushrooms and zucchini on a baking sheet with a drizzle of cooking oil , half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, ⏱️ 20 minutes . (For 4, divide between 2 sheets; roast on top and middle racks, swapping rack positions halfway through roasting.)

   cooking oil: 2 tsp, Tuscan Heat Spice: 1 tbsp
4. 

   4

   While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and garlic more. Cook, stirring, until fragrant, ⏱️ 1 minute .
5. 5

   Add arborio rice ; stir until translucent, ⏱️ 2 minutes . Add 1 cup simmering water, veggie stock concentrate , and 2 tsp white wine vinegar (4 tsp for 4 servings); stir until liquid has mostly absorbed. (Be sure to measure the vinegar - we sent more.) Repeat with remaining simmering water - adding 1/2 cup at a time and stirring until liquid has mostly absorbed - until rice is al dente and mixture is creamy, ⏱️ 30 minutes . (Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. If you prefer your risotto a little more al dente, cook for less time.)

   arborio rice: 1.5 c, veggie stock concentrate: 4 unit, white wine vinegar: 5 tsp
6. 6

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 5 minutes per side. Transfer to a cutting board; tent with aluminum foil until ready to serve.

   chicken cutlets: 20 oz
7. 7

   Remove pan from heat and stir in cream cheese , half the roasted veggies, half the scallion greens, and half the parsley. Taste and season with salt and pepper. Divide risotto between shallow bowls. Top with remaining roasted veggies, remaining scallion greens, and remaining parsley. TIP: For extra flavor, drizzle olive oil over the top!

   cream cheese: 4 tbsp
8. 8

   Slice chicken crosswise. Top risotto with chicken along with remaining roasted veggies. Chicken is fully cooked when internal temperature reaches 165 degrees.