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
- Gluten-Smart
Chef
Patrick Le Beau
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Cooked White Rice
- 1 Zucchini
- 4 oz. Mixed Diced Peppers
- 4 oz. Sliced Cremini Mushrooms
- 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) Vqm81mP7
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Calories480
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Carbohydrates43g
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Net Carbs39g
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Fat28g
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Protein13g
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Sodium1370mg
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 Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add protein to meal as desired.
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1 Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. If you receive asparagus instead, trim off woody ends and cut into 1" pieces.
Peel and halve shallot. Cut halves into 1/4" dice. -
2 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.If you receive asparagus, it may need more time. Add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Stir in remaining garlic salt and a pinch of pepper. Cover and cook until tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 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.
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice, 3/4 cup 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, 2-4 minutes.Remove from burner. Vigorously stir in 3/4 the cheese (reserve remaining for garnish) and butter.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
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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