Creamy Mushroom and Sun-Dried Tomato Risotto with Parmesan

This creamy risotto is a celebration of rich, umami flavors. Arborio rice is slowly cooked with a broth infused with sun-dried tomato paste and veggie stock, then stirred to creamy perfection. Earthy mushrooms, sweet fresh tomato and a touch of garlic herb butter add depth, while Parmesan cheese brings a nutty finish.

Perfect as a main course or a hearty side, this dish is both comforting and elegant. The key is patience-gradually adding liquid and stirring until the rice is tender but still has a slight bite. Serve topped with scallion greens and a sprinkle of chili flakes for a little heat.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView 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

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. Wash and dry produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.
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.
3. Heat a drizzle of olive oil in the same pan over medium heat. Add scallion whites, garlic, rice and ½ tablespoon butter. Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
4. Add ½ cup simmering water, stock concentrates and half the sun-dried tomato paste to the pan; stir until liquid is mostly absorbed. Continue adding simmering water, ½ cup at a time, stirring after each addition until liquid is mostly absorbed, until rice is al dente and risotto is creamy, 25-30 minutes. (You may need a little more or less liquid; cook less for a more al dente texture.)
5. Once risotto is done, stir in mushrooms, diced tomato, garlic herb butter, half the Parmesan and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. If risotto seems too thick, stir in another splash of water. Turn off heat. Stir in a pinch of chili flakes if desired. Taste and season with salt and pepper.
6. Divide risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini, shiitake or a mix of wild mushrooms work well in this recipe.

Can I make this risotto vegan?

To make it vegan, omit the Parmesan and use a plant-based butter or oil instead of garlic herb butter. You can also add a splash of nutritional yeast for cheesy flavor.

How do I store leftovers?

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