Mushroom-Spinach Risotto

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• arborio rice
  1.5 c
• button mushrooms (trimmed, quartered)
  8 oz
• cooking oil (from your pantry)
• cream cheese
  1/2 c
• garlic herb butter
  4 tbsp
• mushroom stock concentrate
  2 unit
• oven-ready tray (use 1 tray for 2 servings)
  4 unit
• pepper
• salt
• spinach
  5 oz
• tomato
  2 unit
• veggie stock concentrate
  2 unit

1. 

   1

   Adjust rack to the middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and quarter button mushrooms . Dice tomato into 1/2-inch pieces. In one oven-ready tray , toss mushrooms with a drizzle of cooking oil , salt , and pepper .

   button mushrooms: 8 oz (trimmed, quartered), tomato: 2 unit, oven-ready tray: 4 unit (use 1 tray for 2 servings), cooking oil (from your pantry), salt, pepper
2. 

   2

   In the remaining oven-ready tray, combine arborio rice , veggie stock concentrate , mushroom stock concentrate , cream cheese , and 1 3/4 cups water. Stir until well combined (it's OK if cream cheese clumps). Sprinkle rice mixture with tomato, then arrange spinach over the top, pressing down gently; make sure no leaves hang over the edges. Cover the rice tray tightly with foil. Bake both trays, side by side, on the middle rack (be sure your oven has preheated) until rice is cooked and mushrooms are tender — ⏱️ 35 minutes .

   arborio rice: 1.5 c, veggie stock concentrate: 2 unit, mushroom stock concentrate: 2 unit, cream cheese: 1/2 c, spinach: 5 oz
3. 

   3

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

   garlic herb butter: 4 tbsp
4. 

   4

   Divide risotto between shallow bowls. Sprinkle with Parmesan cheese . Serve.

   Parmesan cheese: 6 tbsp