Creamy Cod and Mushroom Risotto with Garlic Herb Butter

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 garlicky butter, 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. The Icelandic cod adds a delicate, flaky texture that pairs beautifully with the savory risotto.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine 4 cups water and stock concentrates. Bring to a boil, then reduce to a low simmer.
2. Wash and dry produce. Trim and thinly slice mushrooms. Halve, peel and dice onion. Peel and mince or grate garlic.
3. 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.
4. 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. Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
5. 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 risotto is creamy, 25-30 minutes. Season generously with salt and pepper. Meanwhile, halve tomatoes. Mince chives.
6. Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan and half the chives (save remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. 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.
7. Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute Icelandic cod with other firm white fish like haddock or halibut.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or stock.

Can I make this risotto vegetarian?

Absolutely! Omit the cod and use vegetable stock instead of the veggie stock concentrate. You can add more mushrooms or other vegetables.