Heated mushroom risotto with garlic and thyme
This is not a recipe but a reheating plan for a shelf-stable risotto that arrives mostly done. A little garlic and thyme woken in butter, then the risotto stirred through with stock and cream to restore its creamy flow, is dinner for two in under twenty minutes.
About 270 calories a serving, 7 g protein, 4 g carbohydrate, 25 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 cup chicken stock
- 1/2 cup heavy cream
From your shelf
- 1 package Rao's mushroom risotto
Staples
- 1 tablespoon butter
- 2 cloves garlic
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- Melt 1 tablespoon butter in a medium saucepan over medium heat, then mince 2 garlic cloves and stir them in along with 1 teaspoon dried thyme; cook until the garlic is fragrant, about 1 minute.
- Pour in 1 cup chicken stock and 1/2 cup heavy cream, then scrape in the entire contents of the risotto package and stir well to combine; let it bubble gently.
- Stir often, breaking up any clumps, until the risotto is heated through and flows like a creamy sauce, about 10 minutes; taste and season with salt and pepper.
Note Swap the thyme for a pinch of nutmeg if you have it. Leftovers keep in the refrigerator for three days; reheat gently with a splash of water. Serve it with a green salad and crusty bread to soak up every drop.
On the label
ARBORIO RICE (WATER, ARBORIO RICE), MILK (PASTEURIZED MILK, CREAM), MUSHROOMS, PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), WHITE WINE, ONION, NATURAL CHICKEN BROTH BASE (ROASTED CHICKEN STOCK, SALT, NATURAL CHICKEN FLAVOR [YEAST EXTRACT, NATURAL FLAVOR, DRIED CHICKEN], CHICKEN FAT, CANE SUGAR, CHICKEN FLAVOR, SPICE EXTRACTIVES INCLUDING TURMERIC), BUTTER (SWEET CREAM), GARLIC, CORN STARCH, BASIL, SALT.
Rao's, frozen dinners & entrees, serving 255 g, package 9 OZ/255 g. Ingredients as printed on the label.
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Cooks as parmesan, mushrooms, rice. Half of it left? Use up the parmesan.