Creamy Mushroom and Chive 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.

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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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Add the veggie stock concentrate and stir to dissolve. Reduce heat to low and keep warm.
2. Finely dice the onion. Mince the garlic. Slice the mushrooms. Halve the grape tomatoes. Finely chop the chives.
3. In a large pot or Dutch oven, heat 1 teaspoon olive oil and 0.5 tablespoon butter over medium heat. Add the mushrooms and cook until golden and crispy, about 5-7 minutes. Remove mushrooms and set aside.
4. In the same pot, add remaining 1 teaspoon olive oil. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
5. Add the arborio rice and stir to coat, toasting for 1-2 minutes until the edges become translucent.
6. Begin adding the warm stock one ladleful at a time (about 1/2 cup), stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue for about 18-20 minutes until the rice is al dente and creamy.
7. Stir in the garlic herb butter, half the Parmesan cheese and half the chives. Season with salt and pepper to taste.
8. Serve the risotto in bowls. Top with the crispy mushrooms, halved tomatoes, remaining Parmesan, remaining chives and a sprinkle of chili flakes.
9. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. Other short-grain varieties like carnaroli or vialone nano can work, but long-grain rice will not yield the same result.

Can I make this risotto vegan?

Yes, you can substitute the butter with vegan butter or olive oil, use a vegan Parmesan alternative and ensure the stock concentrate is plant-based. The garlic herb butter can be replaced with a vegan version.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or stock and warm gently on the stovetop or microwave, stirring occasionally.