Sun-Dried Tomato & Lamb Chop Risotto

🥘 Ingredients

• Parmesan cheese (save the rest for serving)
  6 tbsp
• Veggie Stock Concentrate
  4 unit
• arborio rice
  1.5 c
• black pepper
• butter
  ½ tbsp
• button mushrooms (skip if your mushrooms are pre-sliced!)
  8 oz
• chili flakes
  2 tsp
• garlic
  2 clove
• garlic herb butter
  4 tbsp
• olive oil
  2 tsp
• salt
• scallions
  4 unit
• sun-dried tomato paste
  4 oz
• tomato (diced into 1/4-inch pieces)
  2 unit
• water (9 cups for 4 servings, simmering)
  5 c, ½ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   In a medium pot , bring water to a boil, then reduce to a low simmer. Wash and dry all produce. Trim and thinly slice button mushrooms . Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Dice tomato .

   water: 5 c (9 cups for 4 servings), button mushrooms: 8 oz (skip if your mushrooms are pre-sliced!), scallions: 4 unit, garlic: 2 clove, tomato: 2 unit (diced into 1/4-inch pieces)
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, black pepper
3. 

   3

   Heat a drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, arborio rice , and butter plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, ⏱️ 1-2 minutes . Season with salt and black pepper .

   arborio rice: 1.5 c, butter: ½ tbsp, salt, black pepper
4. 

   4

   Add 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

   water: ½ cup (simmering), 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 , 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 black pepper if needed.

   garlic herb butter: 4 tbsp, Parmesan cheese: 6 tbsp (save the rest for serving), chili flakes: 2 tsp, salt, black pepper
6. 

   6

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