Sun-Dried Tomato Mushroom Risotto

🥘 Ingredients

• arborio rice
  1 c
• black pepper
  to taste unit
• butter
  ½ tbsp
• button mushrooms
  8 oz
• chili flakes
  ¼ tsp
• garlic
  2 cloves
• garlic herb butter
  1 tbsp
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• salt
  to taste unit
• scallions (whites)
  2 unit
• sun-dried tomato paste
  1 tbsp
• tomato (diced)
  1 unit
• veggie stock concentrate
  1 unit
• water
  5 c, ½ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   medium pot — Bring water to a boil, then reduce to a low simmer.

   water: 5 c
2. 

   2

   large pan — Heat olive oil over medium-high heat. Add button mushrooms and cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes . Season with salt and black pepper . Set aside.

   olive oil: 1 tbsp, button mushrooms: 8 oz, salt: to taste unit, black pepper: to taste unit
3. 

   3

   Add scallions , garlic , arborio rice , and butter to the same pan over medium heat. Cook, stirring, until garlic is fragrant and rice is translucent, ⏱️ 1 minutes .

   scallions: 2 unit (whites), garlic: 2 cloves, arborio rice: 1 c, butter: ½ tbsp
4. 

   4

   Add water from the pot, veggie stock concentrate , and half the sun-dried tomato paste to the rice mixture. Stir until liquid has mostly absorbed.

   water: ½ cup, veggie stock concentrate: 1 unit, sun-dried tomato paste: 1 tbsp
5. 

   5

   Once the risotto is al dente, stir in the mushrooms, tomato , garlic herb butter , half the parmesan cheese , 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.

   tomato: 1 unit (diced), garlic herb butter: 1 tbsp, parmesan cheese: ½ cup
6. 

   6

   Divide the risotto between bowls. Top with scallions(greens) and remaining parmesan cheese. Sprinkle with chili flakes to taste. Serve.

   chili flakes: ¼ tsp