Mushroom-Spinach Risotto

🥘 Ingredients

• arborio rice
  1 c
• button mushrooms
  8 oz
• cream cheese
  2 tbsp
• garlic herb butter
  2 tbsp
• mushroom stock concentrate
  1 unit
• parmesan cheese
  2 tbsp
• spinach
  2 c
• tomato
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• oven-ready tray
• oven-ready tray

1. 

   1

   Preheat oven to 425 degrees. Wash and dry produce. Trim and quarter button mushrooms . Dice tomato into ½-inch pieces. In a oven-ready tray , toss mushrooms with a drizzle of oil, salt, and pepper.

   button mushrooms: 8 oz, tomato: 1 unit
2. 

   2

   In a second oven-ready tray , combine arborio rice , veggie stock concentrate , mushroom stock concentrate , cream cheese , and 1¾ cups water. Stir until well combined. Sprinkle rice mixture with diced tomato, then arrange spinach over the top. Evenly spread out spinach and press down, ensuring no leaves hang over the edges. Cover rice tray tightly with aluminum foil. Bake both trays side by side on the middle rack until rice is cooked and mushrooms are tender ⏱️ 30 minutes .

   arborio rice: 1 c, veggie stock concentrate: 1 unit, mushroom stock concentrate: 1 unit, cream cheese: 2 tbsp, spinach: 2 c
3. 

   3

   Once rice is done, carefully remove and discard foil, watching out for steam. Stir in garlic herb butter . Transfer roasted mushrooms to the tray with rice and stir until everything is combined and creamy. If risotto seems too thick, stir in a splash of water. Taste and season with salt and pepper if desired.

   garlic herb butter: 2 tbsp
4. 

   4

   Divide risotto between shallow bowls. Sprinkle with parmesan cheese and serve.

   parmesan cheese: 2 tbsp