Sun-Dried Tomato Mushroom Risotto

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• arborio rice
  1.5 c
• black pepper
  1 tsp
• butter (1/2 TBSP plain butter; 1 TBSP for 4 servings)
  1 tbsp
• button mushrooms
  8 oz
• chili flakes
  2 tsp
• garlic
  2 clove
• garlic herb butter
  4 tbsp
• olive oil
  2 tsp
• salt
  1 tsp
• scallions
  4 unit
• sun-dried tomato paste
  4 oz
• tomato
  2 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   In a medium pot , bring 5 cups water (9 cups for 4 servings) to a boil, then reduce to a low simmer. Wash and dry produce. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Dice tomato into 1/4-inch pieces.

   button mushrooms: 8 oz, scallions: 4 unit, garlic: 2 clove, tomato: 2 unit
2. 

   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 black pepper . Turn off heat; transfer to a plate. Wipe out pan.

   olive oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, arborio rice , and butter . Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

   arborio rice: 1.5 c, butter: 1 tbsp (1/2 TBSP plain butter; 1 TBSP for 4 servings)
4. 

   4

   Add 1/2 cup simmering water, veggie stock concentrate , and half the sun-dried tomato paste to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding 1/2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

   veggie stock concentrate: 4 unit, sun-dried tomato paste: 4 oz
5. 

   5

   Once risotto is done, stir in mushrooms, diced tomato, garlic herb butter , half the Parmesan cheese (save the rest for serving), and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. TIP: 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 if needed.

   garlic herb butter: 4 tbsp, Parmesan cheese: 6 tbsp, chili flakes: 2 tsp
6. 

   6

   Divide risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.