Creamy Garlic Herb Butter Risotto with Crispy Mushrooms and Tomatoes

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.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

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

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Dissolve the veggie stock concentrate in 2 cups of hot water to make stock. Keep warm over low heat.
2. Finely dice the onion. Mince the garlic. Slice the mushrooms. Halve the grape tomatoes. Chop the chives.
3. In a large saucepan, heat 1 tablespoon butter and 2 teaspoons olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook 30 seconds.
4. Add the Arborio rice and stir to coat, toasting for 1 minute.
5. Begin adding the warm stock one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is tender and creamy, about 18-20 minutes. You may not need all the stock.
6. While the risotto cooks, heat a nonstick skillet over medium-high heat. Add the mushrooms and cook until golden and crispy, about 4-5 minutes. Season with salt and pepper. Remove from skillet.
7. In the same skillet, add the grape tomatoes and cook until blistered, about 2 minutes. Sprinkle with chili flakes and set aside.
8. When the risotto is done, remove from heat. Stir in the garlic herb butter and half the Parmesan cheese. Season with salt and pepper to taste.
9. Serve the risotto in bowls. Top with crispy mushrooms, blistered tomatoes, remaining Parmesan and a sprinkle of chives.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content. Other short-grain varieties like carnaroli or vialone nano can also work, but the texture may vary.

Can I make this risotto vegetarian?

Yes, this recipe is already vegetarian. Ensure the Parmesan is made with vegetarian rennet if needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to restore creaminess.