---
title: Sun-Dried Tomato Mushroom Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sun-dried-tomato-mushroom-risotto-68d65b239ed4d679418a1120
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Calorie Smart
  - Veggie
rating: 4.5
rating_count: 461
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the sun-dried tomato and garlic butter flavors, though some found it needed a boost.
  - theme: Ease of prep
    text: First-timers found risotto surprisingly manageable, but stirring time was longer than expected.
image: "https://images.recipes.furrysalamander.com/sun-dried-tomato-mushroom-risotto.avif"
---
#medium pot{} — Bring @water{5%cup} to a boil, then reduce to a low simmer.

#large pan{} — Heat @olive oil{1%tbsp} over medium-high heat. Add @button mushrooms{8%oz} and cook, stirring occasionally, until browned and slightly crispy, ~{5%minutes}. Season with @salt{to taste%unit} and @black pepper{to taste%unit}. Set aside.

Add @scallions{2%unit}(whites), @garlic{2%cloves}, @arborio rice{1%cup}, and @butter{½%tbsp} to the same pan over medium heat. Cook, stirring, until garlic is fragrant and rice is translucent, ~{1%minutes}.

Add @water{½%cup} from the pot, @veggie stock concentrate{1%unit}, and half the @sun-dried tomato paste{1%tbsp} to the rice mixture. Stir until liquid has mostly absorbed.

Once the risotto is al dente, stir in the mushrooms, @tomato{1%unit}(diced), @garlic herb butter{1%tbsp}, half the @parmesan cheese{½%cup}, and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, ~{2%minutes}. If the risotto seems too thick, stir in a splash of water.

Divide the risotto between bowls. Top with scallions(greens) and remaining parmesan cheese. Sprinkle with @chili flakes{¼%tsp} to taste. Serve.