Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Thinly slice button and cremini mushrooms, Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Pick sage leaves from stems. Peel, then mince or grate garlic.

Line a plate with paper towels. Set aside. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside. Reserve sage oil in the pan.

Meanwhile, combine 4 1/2 cups warm water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low, still covered.

Add mushrooms and leeks to the pan with sage oil (from step 2). Cook, stirring occasionally, until softened, 5-6 min. Add garlic salt and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Season with pepper, then stir to combine.

Add rice and garlic to the pan with veggies. Cook, stirring often, until fragrant, 1-2 min. Add cooking wine. Cook, stirring often, until wine is absorbed, 1 min. Carefully add broth to the pan with rice mixture. Reduce heat to medium. Cook, stirring occasionally, until broth is mostly absorbed, texture is creamy and rice is tender, 20-23 min.

Remove risotto from heat, then add spinach, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Stir often, until spinach wilts and broth is almost completely absorbed, 1-3 min. Season with salt and pepper, to taste. Divide risotto between plates. Sprinkle remaining Parmesan and fried sage over top. Sprinkle with remaining chili flakes, if desired.