Garlic Herb Butter Mushroom Risotto with Tomatoes and Chives

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

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Finely chop the onion. Mince the garlic. Halve the grape tomatoes. Slice the chives. Slice the button mushrooms.
2. In a small bowl, dissolve the veggie stock concentrate in 2 cups of hot water. Set aside.
3. Heat olive oil in a large skillet or pot over medium-high heat. Add the mushrooms and cook until golden and crispy, about 5-7 minutes. Season with salt and pepper, then transfer to a plate.
4. In the same pot, melt ½ tablespoon butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
5. Add the arborio rice and stir to coat with the butter, toasting for 1-2 minutes until the edges become translucent.
6. Pour in the veggie stock mixture, a ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue until the rice is creamy and al dente, about 18-20 minutes. You may not need all the stock.
7. Remove from heat. Stir in the garlic herb butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
8. Serve the risotto in bowls. Top with the crispy mushrooms, halved grape tomatoes and a sprinkle of chili flakes. Garnish with sliced chives and extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is recommended for its high starch content, which creates the signature creamy texture. Other short-grain varieties like carnaroli or vialone nano can work, but avoid long-grain rice.

How do I store leftovers?

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

Can I make this vegan?

Yes, use vegan butter and omit the Parmesan or use a vegan alternative. The garlic herb butter can be replaced with a plant-based version.