Mushroom & Chive Risotto
with Barramundi
- 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
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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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 1⁄2 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 1⁄2 cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto 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.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy, flavorful risotto; some found it bland and suggested adding more seasoning or herbs 🍲.
- Ease of prep: While some found it easy to follow, others noted it was time-consuming and labor-intensive to make.
- Suggestions: Consider adding protein like chicken or shrimp; roast tomatoes first for better flavor integration.
- Leftovers: Several mentioned it reheated well, with some saying it tasted even better the next day.
- Portions: Some felt it needed more mushrooms and vegetables to be filling as a main dish.
Reviews from our home cooks
This took forever to make, but I'm going to go ahead and say it was worth it. I've never made risotto before so this was an opportunity for me to make it without having to stress about finding a proper recipe. The steps were easy enough to follow, but it took forever which is apparently how a good risotto is supposed to be. I liked the addition of mushrooms and cherry tomatoes. They brought some earthy tangy flavors to the creamy dish.
The Mushroom and Chive Risotto is one of our favorite risotto dishes we have tried so far! All around, it is a very flavorful and filling dish, where the leftovers tasted even better the next day. We would make it again and can see why it's been deemed a Seasonal Favorite.
As with most of these recipes it took WAY longer to prepare than stated. Also, it might be me, but every fish I have tried to prepare other than salmon completely falls apart and does not look like the picture. The Barramundi was raw inside, never got crispy outside and the skin completely stuck to the pan.
I've never made risotto before, but this turned out really delicious. I love the bit of tart contrast the tomato gives. We don't usually choose vegetarian dishes, but this was filling and satisfying.
The recipe was made by my daughter-in-law who absolutely said she had tons of fun. She's always wanted to try risotto and it turned out fabulous! It was my personal favorite dish of the evening!
Creamy and delicious. The risotto was a great vegetarian option. Had a nice toothy bite. We added some frozen peas for a little extra color.
So delicious, creamy and flavorful but not heavy. So fun and easy to make! I thought you had to be a chef to make a risotto. Awesome!
Needed more mushrooms, perhaps mushroom concentrate instead of veggie, and a bit of truffle oil would have made a huge difference. I loved the addition of the red pepper to spice it up a bit, but would probably add chiffonade basil instead of chives if I were to keep the tomatoes next time - and perhaps add some sundried tomatoes in olive oil??
Excellent risotto. I wasn't sure about the cherry tomatoes but the flavor was really good. This would also be good as a side dish with some beef stew.
Quite labor-intensive, but I've tried to make risotto in the past and this is the first time it's ever turned out the way it's supposed to! Very creamy and satisfying.
