Protein Boost | Honey-Miso Beef & Portobello Mushroom Risotto
with Cara Cara Orange & Cashew Salad
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. 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:
- 250g Canadian-raised lean ground beef
- 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
- 120g Baby greens (baby spinach or kale)
Contains: Cashews, Soy, Sulphites, Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Large pan
Total Fat
45 g
Saturated Fat
10 g
Sodium
1220 mg
Total Carb
96 g
Sugars
17 g
Protein
47 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.
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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 beef, 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!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
