Mushroom & Chive Risotto swirled

Name: Mushroom & Chive Risotto swirled with Garlic Herb Butter
Yield: 2 servings
Ingredients: 2 Egg; 4 oz Mushroom; 1 Onion; 1 clove Garlic; 3/4 cup Rice; 4 oz Tomato; 1/4 oz Chives; 2 tbsp Garlic; 1/4 cup Parmesan Cheese; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 2 tsp Olive Oil; 1/2 tbsp Butter

with Garlic Herb Butter

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 Egg
4 oz Mushroom
1 Onion
1 clove Garlic
3/4 cup Rice
4 oz Tomato
1/4 oz Chives
2 tbsp Garlic
1/4 cup Parmesan Cheese
1 tsp Red Pepper Flakes
Salt
Black Pepper
2 tsp Olive Oil
1/2 tbsp Butter

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

Divide risotto between bowls. Top with remaining chives and remaining Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.