• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Dice tomato into 1⁄2-inch pieces. • In one oven-ready tray, toss mushrooms with a drizzle of oil, salt, and pepper (for 4 servings, divide mushrooms between two trays).

• In remaining oven-ready tray, combine rice, veggie stock concentrate, mushroom stock concentrate, cream cheese (it’s OK if it clumps!), and 1 3⁄4 cups water (for 4 servings, divide everything between remaining two trays, using 1 3⁄4 cups water for each tray); stir until well combined. • Sprinkle rice mixture with tomato, then arrange spinach over top (for 4, divide tomato and spinach between trays). TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray! • Cover rice tray tightly with foil. Bake both trays, side by side, on middle rack (be sure your oven has preheated!) until rice is cooked and mushrooms are tender, 30-35 minutes. (For 4, bake trays with rice mixture on top rack and trays with mushrooms on middle rack.)

• Once rice is done, carefully remove and discard foil (watch out for steam!). Stir in garlic herb butter (divide between rice trays for 4 servings). • Transfer roasted mushrooms to tray with rice; stir until everything is combined and creamy. TIP: If risotto seems too thick, stir in a splash of water. • Taste and season with salt and pepper if desired.

• Divide risotto between shallow bowls. Sprinkle with Parmesan and serve.