---
title: "Sirloin & Mushroom Risotto"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sirloin-and-mushroom-risotto-69864c379afd98da6d7aed72
prep time: 20 minutes
cook time: 30 minutes
time required: 50 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - Sodium Smart
  - Protein Smart
rating: 4.5
rating_count: 10
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 920
  protein: 43
  fat: 46
  saturated fat: 19
  carbohydrates: 73
  sugar: 9
  fiber: 2
  cholesterol: 170
  sodium: 650
  potassium: 1000
  calcium: 160
  iron: 3.8
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/sirloin-mushroom-risotto.avif"
---

In a #medium pot{}, combine @water{4%cup} (7 cups for 4 servings) and @veggie stock concentrate{4%unit}. Bring to a boil, then reduce to a low simmer. Wash and dry produce. Trim and thinly slice @button mushrooms{8%ounce} (skip if your mushrooms are pre-sliced!). Halve, peel, and dice @onion{2%unit}. Peel and mince or grate @garlic{2%clove}.

Heat a drizzle of @olive oil{2%tsp} in a #large pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, ~{5-7%minutes}. Season with @salt{1%tsp} and @black pepper{1%tsp}. 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, @arborio rice{1.5%cup}, and @butter{1%tbsp} (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 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 @grape tomatoes{8%ounce}. Mince @chives{¼%ounce}.

Once risotto is done, stir in mushrooms, tomatoes, @garlic herb butter{4%tbsp}, half the @parmesan cheese{6%tbsp}, and half the chives (save 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{1%tsp} if desired.

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