• Before starting, wash and dry all produce. Preheat oven to 450°F.
• Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.
• Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
• Pick sage leaves from stems. Keep leaves and stems separate.
• Peel, then mince or grate garlic.

• Line a plate with paper towels. Set aside.
• Heat a large non-stick pan over medium-high.
• When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry for 1 min, until crisp. (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 residual sage oil in the pan.

• Meanwhile, in a medium pot, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems.
• Cover and bring to a boil over high.
• Once boiling, reduce heat to medium-low, still covered.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

• Reheat the pan with sage oil (from step 2) over medium-high.
• When hot, add onions and remaining mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
• Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!)
• Season with pepper, then stir to combine.

• To the pan with veggies, add rice and garlic. Cook for 1-2 min, stirring often, until fragrant.
• Add cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
• Add 1 cup broth from the pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
• Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
• Continue to add broth, 1 cup at a time, stirring often for 25-30 min, until broth is absorbed, texture is creamy and rice is tender.

• When the final addition of broth has been added to the risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
• Cook for 1-3 min, stirring often, until spinach wilts and broth is almost completely absorbed.
• Remove from heat, then season with salt and pepper.
• Divide risotto between bowls.
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle remaining Parmesan and fried sage over top.
• Sprinkle with any remaining chili flakes.

If you've opted to add chicken breast, preheat oven to 450°F.

Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.