(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.”

fork and knife iconServes: 4
timer iconPrep Time: 15 MinutesCook Time: 30 Minutes
chef hat iconSource: 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

  1. Follow directions on box of TJ’s Mushroom & Herb Risotto – using the Chicken Broth Option.
  2. 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.
  3. Once Risotto has finished absorbing all of the broth, add Fennel, Sweet Baby Broccoli and Mushrooms. Stir and Serve!