Tuscan Chicken & Mushroom Risotto

🥘 Ingredients

• Tuscan Heat Spice
  1 unit
• arborio rice
  1 c
• black pepper
  1 tsp
• button mushrooms (sliced)
  1 unit
• chicken cutlets
  8 oz
• cooking oil
  2 tbsp
• cream cheese
  1 unit
• garlic (minced)
  3 cloves
• parsley (chopped)
  1 unit
• salt
  1 tsp
• scallions (sliced)
  3 unit
• veggie stock concentrate
  1 unit
• white wine vinegar
  2 tsp
• zucchini (quartered)
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   veggie stock concentrate zucchini button mushrooms cream cheese white wine vinegar garlic arborio rice chicken cutlets parsley scallions Tuscan Heat Spice cooking oil salt black pepper

   veggie stock concentrate: 1 unit, zucchini: 1 unit (quartered), button mushrooms: 1 unit (sliced), cream cheese: 1 unit, white wine vinegar: 2 tsp, garlic: 3 cloves (minced), arborio rice: 1 c, chicken cutlets: 8 oz, parsley: 1 unit (chopped), scallions: 3 unit (sliced), Tuscan Heat Spice: 1 unit, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 450°F. Bring 5 cups water to a simmer in a medium pot . Wash and dry all produce.
3. 

   3

   Toss mushrooms, zucchini, and chicken cutlets on a baking sheet with a drizzle of cooking oil, half the Tuscan Heat Spice, salt, and pepper. Roast on top rack until browned and tender ⏱️ 15 minutes .
4. 

   4

   While veggies roast, heat a drizzle of cooking oil in a large pan over medium heat. Add scallions and garlic. Cook, stirring, until fragrant ⏱️ 1 minute . Add arborio rice; stir until translucent ⏱️ 1 minute . Add 1 cup simmering water, veggie stock concentrate, and white wine vinegar; stir until liquid has mostly absorbed. Repeat with remaining simmering water, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy ⏱️ 25 minutes .
5. 5

   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. Drizzle olive oil over the top for an extra-savory finish.