Mushroom & Chive Risotto

Mushroom & Chive Risotto

Think a rich, creamy risotto is something you can only enjoy at fancy restaurants? Think again! This version couldn’t be easier to whip up in your own kitchen. Just toast your rice in sautéed aromatics and butter for nutty flavor, then simmer with stock until the rice is perfectly al dente and creamy. Top it off with tomatoes, crispy mushrooms, and a generous dollop of garlic herb butter, then garnish with chives and Parmesan for a seriously impressive dinner.

Ingredients
2 unit Veggie Stock Concentrate
1 unit Yellow Onion
¾ cup Arborio Rice
¼ ounce Chives
¼ cup Parmesan Cheese (ContainsMilk)

serving amount
4 ounce Button Mushrooms
1 clove Garlic
4 ounce Grape Tomatoes
2 tablespoon Garlic Herb Butter (ContainsMilk)
1 teaspoon Chili Flakes

Not included in your delivery
Salt
Pepper
2 teaspoon Olive Oil
1 tablespoon Butter
(ContainsMilk)

Instructions

Simmer Stock & Start Prep
1
• 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 all produce. • Trim and thinly slice mushrooms. Halve, peel, and dice onion. Peel and mince or grate garlic.

Cook Mushrooms
2
• 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.

Start Risotto
3
• Heat another drizzle of olive oil in same pan over medium heat. Add onion; cook until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and 1 TBSP plain butter. Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

Cook Risotto & Finish Prep
4
• 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.

Finish Risotto
5
• Once risotto is done, stir in tomatoes, mushrooms, garlic herb butter, half the Parmesan (save the rest for serving), and half the chives; cook until tomatoes are softened, 2-3 minutes more. TIP: If risotto is too thick, stir in another splash of water or stock. • Stir in a pinch of chili flakes if desired. Turn off heat.

Serve
6
• Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.