Mushroom & Chive Risotto
with Barramundi
- Fish
- Milk
Think a rich, creamy risotto is something you can only enjoy at fancy restaurants? Think again! This version couldn’t be easier to whip up in your own kitchen. Just toast your rice in garlicky butter, then simmer with stock until the rice is perfectly al dente and creamy. Top it off with tomatoes, crispy mushrooms, and a generous dollop of garlic herb butter, then garnish with chives and Parmesan for a seriously impressive dinner.
Ingredients
2 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
1 unit
Onion
1 clove
Garlic
4 ounce
Grape Tomatoes
10 ounce
Barramundi
(Contains: Fish)
¼ ounce
Chives
¾ cup
Arborio Rice
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Chili Flakes
4 ounce
Button Mushrooms
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion. Peel and mince or grate garlic.
• 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 pepper. • Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and ½ TBSP plain butter (1 TBSP for 4 servings). Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.
• Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 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. • Meanwhile, halve tomatoes. Mince chives.
**While risotto cooks, pat barramundi dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down. Cook until skin is crispy, 4-5 minutes. Flip and cook until fish is cooked through, 2-3 minutes more. Turn off heat; transfer to a paper-towel-lined plate. Cover to keep warm. **
• Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives (save the remaining Parmesan and chives for serving). Cook until tomatoes are softened, 2-3 minutes. TIP: If risotto is too thick, stir in another splash of water or stock. • Turn off heat. Stir in a pinch of chili flakes if desired.
• Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.
Top risotto with barramundi.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, creamy taste, though some found it a bit bland; adding extra herbs or truffle oil can boost flavor.
- Ease of prep: While some found it time-consuming, most agreed the effort was worthwhile for a restaurant-quality risotto at home.
- Suggestions: Consider adding more veggies or mushrooms for extra depth. Try sundried tomatoes or basil for a flavor twist.
- Portions: Some felt it needed more protein; adding the optional barramundi or chicken made for a more filling meal.
- Texture: The creamy risotto was a hit, but a few found the overall texture off-putting; adjust cooking time for preferred consistency.
