(Almost) Homemade Risotto with Fennel, Sweet Baby Broccoli & Mushrooms
I slightly cheat by using Trader Joe's "Mushroom Risotto" as the base for this recipe. By adding additional fresh vegetables like fennel - I made it "my own."
Serves: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Source: Kori
Dietary Preferences
Vegetarian
Ingredients
1 box Trader Joe's "Mushroom & Herb Risotto"
1 Ocean Mist Farms fennel bulb, thinly sliced
1 cup Season & Steam® sweet baby broccoli tops, prepared and chopped
1 cup fresh crimini mushrooms, chopped
3 cups low-sodium chicken broth
Directions
Follow directions on box of TJ's Mushroom & Herb Risotto - using the Chicken Broth Option.
While Risotto is cooking: Microwave fennel bulb and mushrooms in separate bowls on high for 1 minute each. Then drain any liquid from the bowls by covering with a paper towel. Set aside. Prepare the Season & Steam® Sweet Baby Broccoli; chop tops and set aside. Finish making the Risotto.
Once Risotto has finished absorbing all of the broth, add Fennel, Sweet Baby Broccoli and Mushrooms. Stir and Serve!
