Express
Mushroom Ratatouille Risotto
with Parmesan
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
Patrick Le Beau
We know what you're thinking, and it probably is something along the lines of “cartoon rat.” Well, that cartoon rat's name meant something! It meant the stirring and stewing of vegetables in a classic French Provençal way: shallot, zucchini, and peppers, all bringing out their natural freshness and perfect flavor atop creamy risotto. Add some earthy mushrooms and you've got a meal beyond any rat's cooking ability, we don't care what the movies say.
In Your Box (serves 2)
- 1 Zucchini
- 4 oz. Mixed Diced Peppers
- 4 oz. Sliced Cremini Mushrooms
- 3¾ oz. Minute Rice
- 1 Shallot
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1 oz. Sun Dried Tomato Pesto
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1 oz. Grated Parmesan Cheese
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0.9 oz. Butter
- 2 tsp. Vegetable Base
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4qYx5EPM
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Calories540
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Carbohydrates61g
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Net Carbs57g
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Fat28g
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Protein13g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using Italian sausage, remove from casing, if necessary. Break up until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to risotto as desired.
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1 Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices.
Peel and mince shallot. -
2 Cook the Risotto
Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallots to hot pot and stir occasionally until shallots soften, 3-4 minutes.
Add rice, 2 cups water, vegetable base, 1/4 tsp. salt, and a pinch of pepper. Cover and bring to a simmer.Once simmering, stir often until water is mostly absorbed, 5-7 minutes.Remove from burner. Vigorously stir in 3/4 the cheese (reserve remaining for garnish) and butter. Cover and rest, 2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.While risotto cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add mushrooms and half the garlic salt (reserve remaining for other vegetables) to hot pan and stir occasionally until browned, 3-4 minutes.Transfer mushrooms to a plate. Keep pan over medium-high heat.Add 1 tsp. olive oil, peppers, and zucchini to hot pan. Stir occasionally until beginning to brown, 2-3 minutes.Season with remaining garlic salt and a pinch of pepper. Cover and cook until tender, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Stir pesto, peppers, and zucchini into pot with risotto until combined.
Plate dish as pictured on front of card, topping risotto with mushrooms and remaining cheese. Bon appétit!
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