Icelandic Cod & Mushroom Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• butter
  ½ tbsp
• button mushrooms
  8 oz
• chili flakes
  1 tsp
• chives
  ¼ ounce
• garlic
  2 clove
• garlic herb butter
  4 tbsp
• grape tomatoes
  8 oz
• mushrooms
• onion
  1 unit
• parmesan cheese
  6 tbsp
• tomatoes
• veggie stock concentrate
  4 unit
• water
  4 c

🍳 Cookware

• medium pot

1. 

   1

   In a medium pot , combine water and veggie stock concentrate . Bring to a boil, then reduce to a low simmer.

   water: 4 c, veggie stock concentrate: 4 unit
2. 

   2

   Wash and dry produce. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion . Peel and mince or grate garlic .

   button mushrooms: 8 oz, onion: 1 unit, garlic: 2 clove
3. 

   3

   Heat a generous drizzle of oil in a large pan over medium-high heat. Add mushrooms ; cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes to 7 minutes. Season with salt and pepper.

   mushrooms
4. 

   4

   Turn off heat; transfer to a plate. Wipe out pan.
5. 

   5

   Heat a generous drizzle of oil in same pan over medium heat. Add onion ; cook, stirring, until slightly softened and lightly browned, ⏱️ 2-3 minutes . Add garlic , arborio rice , and butter (or 1%tbsp for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, ⏱️ 1-2 minutes . Season with salt and pepper.

   onion, garlic, arborio rice: 1.5 c, butter: ½ tbsp
6. 

   6

   Add ½ cup of stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time until rice is al dente and risotto is creamy, ⏱️ 25 minutes to 30 minutes. Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto.
7. 7

   Meanwhile, halve grape tomatoes and mince chives .

   grape tomatoes: 8 oz, chives: ¼ ounce
8. 8

   Once risotto is done, stir in mushrooms , tomatoes , garlic herb butter , half the parmesan cheese , and half the chives. Cook until tomatoes are softened, ⏱️ 2-3 minutes . TIP: If risotto is too thick, stir in another splash of water or stock.

   mushrooms, tomatoes, garlic herb butter: 4 tbsp, parmesan cheese: 6 tbsp
9. 9

   Turn off heat. Stir in a pinch of chili flakes if desired.

   chili flakes: 1 tsp
10. 10

    Divide risotto between two bowls. Top with remaining chives and remaining Parmesan. Sprinkle with remaining chili flakes (if using) to taste.