Sun-Dried Tomato Mushroom Risotto
with Tomato & Parmesan
- Milk
A Mediterranean masterpiece! Creamy arborio rice meets umami-rich sun-dried tomatoes, mushrooms, and roasted garlic herb butter. Each grain absorbs layers of flavor through patient stirring, which creates a perfect al dente texture. Fresh tomato adds brightness while Parmesan delivers the nutty finale.
Ingredients
2 unit
Veggie Stock Concentrate
2 ounce
Sun-Dried Tomato Paste
4 ounce
Button Mushrooms
1 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Tomato
1 teaspoon
Chili Flakes
2 unit
Scallions
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
In a medium pot, bring 5 cups water (9 cups for 4 servings) 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!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.
-
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 scallion whites, 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.
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Season with salt and pepper.
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Add ½ cup simmering water, stock concentrates, and half the sun-dried tomato paste to pan with rice mixture; stir until liquid has mostly absorbed.
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Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
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Once risotto is done, stir in mushrooms, diced tomato, garlic herb butter, half the Parmesan (save the rest for serving), and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. TIP: If risotto seems too thick, stir in another splash of water.
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Turn off heat. Stir in a pinch of chili flakes if desired. Taste and season with salt and pepper if needed.
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Divide risotto between bowls. Top with scallion greens and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.
