Mushroom & Chive Risotto
swirled with Garlic Herb Butter
- 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
4 ounce
Button Mushrooms
1 unit
Yellow Onion
1 clove
Garlic
¾ cup
Arborio Rice
4 ounce
Grape Tomatoes
¼ ounce
Chives
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
½ tablespoon
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 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.
• 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 Dec 2025- Flavor: Many loved the creamy, garlicky risotto with pops of sweetness from the tomatoes; some found it bland and wanted more mushroom flavor 🍄.
- Ease of prep: While time-consuming and requiring patience to stir constantly, most found the clear instructions made risotto surprisingly easy to master.
- Suggestions: Consider adding protein like chicken or shrimp; try deglazing with white wine or using mushroom stock for deeper flavor.
- Portions: Some felt it was very filling, while others wanted more mushrooms or veggies to balance the rich risotto.
- Leftovers: Several mentioned it reheated well, making great leftovers for lunch or a make-ahead dish.
Reviews from our home cooks
This was so good, I have never made risotto before but the clear instructions made it easy. I loved the chive and garlic flavors with the mushrooms.
Very good flavors, loved the fresh mushrooms and chives and the garlic plus garlic herb butter. Didn't care for the addition of fresh tomatoes. Didn't seem necessary. They didn't really go well with this dish/the other ingredients.
The creamy risotto was just perfect with the mushroom and chive flavors. Such a deep umami with the creamy rice texture was fire.
Hello Fresh mushroom risotto is my all time favorite recipe! It is so yummy. However, the cooking process is a little tedious, because risotto always requires a lot of stirring.
I've made risotto many times before without HelloFresh, so this recipe was super easy for me, which I liked. I think the garlic herb butter, which I haven't used before, really added a lot to it.
So delicious! The recipe was easy to follow and ultimately turned out great. I made some shrimp with garlic and shallots to accompany this dish and then a squeeze of lemon to really make the flavors *pop*. Highly recommend 👌
For a recipe called MUSHROOM and Chive Risotto, there were barely any mushrooms. I got about 6 mushrooms in my recipe. If I was making this myself, I would include twice as many.
Absolutely delicious! I love risotto anyway and this combo was particularly yummy. The halved cherry tomatoes added a really nice counterpart to the super-rich mushroomy, buttery, herby soffrito. (Most of the chives were wilted and slimy, so I added thinly sliced scallions from my garden instead!)
Simple and delicious risotto! I had all the mushrooms for myself since my partner doesn't like them. The long cook time was certainly worth the effort! The two of us have yet to be disappointed by a risotto recipe!
This dish was very tasty, though the flavor was a bit bland. I added some of my own vegetable stock to add flavor. The tomatoes were also bland, so I didn't really enjoy them. Otherwise, the dish cooked really well. It was creamy and warming. The garlic butter and parmesan really added to the overall flavor at the end. And I liked the chives on top! They added a nice grassy flavor to counter the earthy mushrooms.
