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Easy prep

Mushroom-Parsnip Risotto

with Walnut & Arugula Salad

Cooking time

20 minutes

Servings

2/4

Calories

840 /serving

The flavour combination of golden-brown mushrooms and sautéed parsnips is a surprising and delectable one, marrying the savoury umami of the creminis with the natural sweetness of the root vegetable. Cook up this happy union in a creamy, cheesy risotto, made in a flash but comforting for hours after you enjoy it—because nothing quite warms the heart like risotto. The arugula and crunchy-walnut salad you’ll serve on the side adds just the contrast you’ll crave.

We will send you:

  • 1 Bunch of parsley
  • 1 Lemon
  • 60g Baby arugula (or baby spinach)
  • 225g Sliced cremini mushrooms
  • 100g Diced parsnips
  • 25g Walnuts
  • 15g Minced roasted garlic
  • 165g Arborio rice
  • 60ml Vegetable demi-glace
  • 50g Grated Emmental
  • 8g Mushroom-parsnip risotto spice blend (paprika, lemon pepper, onion salt, brown sugar, white pepper, garlic, chili powder, black pepper)

Contains: Milk, Walnuts

You will need:

Medium pot
Large pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
50 g
Saturated Fat
16 g
Sodium
530 mg
Total Carbs
88 g
Sugars
6 g
Protein
20 g
Fibres
6 g
Preparation
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Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the garlic and rice; season with ½ the spice blend and S&P. Cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups water (double for 4 portions); season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, 12 to 15 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Mise en place & toast the walnuts
While the risotto cooks, roughly chop the parsley leaves and stems. Juice the lemon. Heat a large, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a small bowl. Reserve the pan.
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Cook the mushrooms & parsnips
While the risotto continues to cook, in the same pan, heat a drizzle of oil on medium-high. Add the parsnips; season with ½ the remaining spice blend. Cook, stirring occasionally, 2 to 3 minutes, until lightly browned. Add the mushrooms; season with the remaining spice blend and S&P. Cook, stirring occasionally, 4 to 5 minutes, until golden brown.
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Make the salad
In a large bowl, add 1 tbsp lemon juice and 3 tbsp olive oil (double both for 4 portions); season with S&P to taste. Add the walnuts, arugula and ½ the parsley; toss to combine.
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Finish the risotto
To the pot of risotto, add the Emmental, remaining parsley, ½ the mushroom and parsnip mixture and 2 tbsp butter (double for 4 portions). Stir to combine; season with S&P and as much of the remaining lemon juice as you’d like.
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Plate your dish
Divide the risotto between your plates. Top with the remaining mushroom and parsnip mixture and a handful of the salad. Serve the remaining salad on the side. Bon appétit!