Mushroom & Chive Risotto

🥘 Ingredients

• Parmesan cheese
• Parmesan cheese cup
• Veggie Stock Concentrate
  4 unit
• chili flakes
• chives
• garlic clove
• garlic herb butter
  4 tbsp
• grape
• mushrooms
• mushrooms crape
• plain butter
  ½ tbsp
• veggie stock
  ½ cup
• water
  4 c
• yellow onion
  2 unit

🍳 Cookware

• medium pan
• large pan

1. 

   1

   In a medium pan , combine water , Veggie Stock Concentrate , bring to a boil, then ⏱️ 5 minutes simmer.

   water: 4 c, Veggie Stock Concentrate: 4 unit
2. 

   2

   Wash and dry all produce.
3. 

   3

   Thinly slice mushrooms crape , and halve, peel, and dice yellow onion . Peel and mince garlic clove .

   mushrooms crape, yellow onion: 2 unit, garlic clove
4. 

   4

   Meanwhile, 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 mushrooms to a plate. Wipe out pan.
5. 

   5

   Add a drizzle of olive oil to the same pan over medium heat. Add onion; cook, stirring, until slightly softened and lightly browned, ⏱️ 2-3 minutes . Add garlic, rice, and plain butter . Cook until garlic is fragrant and rice is translucent, ⏱️ 1-2 minutes . Season with salt and pepper.

   plain butter: ½ tbsp
6. 

   6

   Add veggie stock with the rice mixture to the pan; stir until mostly absorbed. Continue adding remaining stock, ½ cup at a time, stirring until mostly absorbed; cook until al dente and creamy, ⏱️ 25-30 minutes . Season generously with salt and pepper. TIP: Depending on your pan, you may need a little more or less liquid for the risotto. Meanwhile, halve grape tomatoes oz, and mince chives oz.

   veggie stock: ½ cup, grape, chives
7. 7

   Once the risotto is done, stir in mushrooms oz, tomatoes, garlic herb butter , half the Parmesan cheese cup and half the chives quarter to combine. Cook until tomatoes have softened, ⏱️ 2-3 minutes . TIP: If the risotto is too thick, stir in a splash of water or stock.

   mushrooms, garlic herb butter: 4 tbsp, Parmesan cheese cup, chives
8. 8

   Turn off the heat. Stir in a pinch of chili flakes , if desired.

   chili flakes
9. 9

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

   chives, Parmesan cheese