Honey-Miso Portobello Mushroom Risotto
with Cara Cara Orange & Cashew Salad
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
Do you know the Italian word for comfort? We pronounce it risotto. This classic brings welcome warmth to the wintertime table—along with a certain opulence, thanks to the naturally creamy consistency of arborio rice. Swirled with a mixture of miso, honey and soy, it unfolds luxuriously in your mouth, punctuated by garlic-sautéed portobello mushrooms, edamame and leafy greens. A statement salad of Cara Cara orange and cashews creates a high-contrast side.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 3 Portobello mushrooms
- 1 Cara Cara orange
- 150g Edamame (or green peas)
- 25g Roasted cashews
- 160g Arborio rice
- 20g White miso paste
- 30ml Soy sauce (low sodium)
- 14g Honey
Contains: Cashews, Soy, Sulphites, Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
1140 mg
Total Carb
96 g
Sugars
17 g
Protein
22 g
Fibre
10 g
Preparation
Mise en place
Place the honey pouch in a bowl of hot water to soften. Remove the stems from the mushrooms; roughly chop the stems and halve the caps, then thinly slice. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Cut between the membranes to separate the segments. In a large bowl, squeeze the juice from the remaining membranes. Halve the segments crosswise and add to the bowl of juice. Mince the garlic. In a small bowl, combine the miso and 2 tbsp hot water (double for 4 portions). Add the soy sauce and ½ the honey; stir well.
Sauté the mushrooms
In a large pot, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until browned; season with S&P. Add ¾ of the garlic and sauté, 1 to 2 min., until fragrant.
Make the risotto
To the pot of mushrooms, add the rice, miso mixture and 3 cups water (5 ½ cups for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 13 to 16 min. (16 to 19 min. for 4 portions), until the rice is almost tender and most of the liquid has been absorbed. In the final 3 min., add the edamame and ¼ of the spinach; stir well.
Make the salad
Meanwhile, to the bowl of orange juice and segments, add the remaining honey and garlic, 2 tbsp oil (double for 4 portions) and S&P; stir well. Add the cashews and remaining spinach; toss well.
Plate your dish
Divide the risotto between your bowls. Serve the salad on the side. Bon appétit!
