Scanned Recipes
Mushroom & Chive Risotto swirled with Garlic Herb Butter
2 servings
servings50 minutes
total timeIngredients
2 unit Veggie Stock Concentrate
4 ounce Button Mushrooms
1 unit Yellow Onion
1 clove Garlic
¾ cup Arborio Rice
4 ounce Grape Tomatoes
¼ ounce Chives
2 tablespoon Garlic Herb Butter
¼ cup Parmesan Cheese
1 teaspoon Chili Flakes
Salt
Pepper
2 teaspoon Olive Oil
½ tablespoon Butter
Directions
• In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
• Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. • Meanwhile, halve tomatoes. Mince chives.
• Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save the remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired.
• Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.
Nutrition
Serving Size
-
Calories
590 kcal
Total Fat
25 g
Saturated Fat
14 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
50 mg
Sodium
700 mg
Total Carbohydrate
82 g
Dietary Fiber
2 g
Total Sugars
8 g
Protein
12 g
2 servings
servings50 minutes
total time