Herb + Mushroom Risotto

I dumpstered two crumpled (but unopened) boxes of Trader Joe's Mushroom & Herb Risotto around June last year and hadn't used them yet (because dry goods pretty much last forever). This isn't unusual in the dumpstering world; stores throw out food with "ugly" packaging all the time, even when the contents are still good.

Plus, I have a soft spot in my heart for rejects. This package looks like a kitten at the SPCA, begging to be given a home.

I followed the instructions on the box, using chicken stock to cook the risotto. If you use veggie stock or water, then the dish is vegetarian. I also added a previously dumpstered portabello mushroom (sauteed in olive oil) that was about to go bad and basil from my window garden.

It was super-yummy and fed me at work for a few days.


An advantage to dumpstering dry or frozen goods is that they require significantly less preparation time and have a long shelf life. So, when I only have 30 min. to cook before I need to run out the door, dry goods are a nice option.

Items not dumpstered or donated: Olive oil, chicken stock, basil (from garden)