Sirloin & Mushroom Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• black pepper
  1 tsp
• butter
  1 tbsp
• button mushrooms
  8 oz
• chili flakes
  1 tsp
• chives
  ¼ ounce
• garlic
  2 clove
• garlic herb butter
  4 tbsp
• grape tomatoes
  8 oz
• olive oil
  2 tsp
• onion
  2 unit
• parmesan cheese
  6 tbsp
• salt
  1 tsp
• veggie stock concentrate
  4 unit
• water
  4 c

🍳 Cookware

• medium pot
• large pan

1. 

   1

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

   water: 4 c, veggie stock concentrate: 4 unit, button mushrooms: 8 oz, onion: 2 unit, garlic: 2 clove
2. 

   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 black pepper . Turn off heat; transfer to a plate. Wipe out pan.

   olive oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   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, arborio rice , and butter (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.

   arborio rice: 1.5 c, butter: 1 tbsp
4. 

   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 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 . Mince chives .

   grape tomatoes: 8 oz, chives: ¼ ounce
5. 

   5

   Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter , half the parmesan cheese , 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 if desired.

   garlic herb butter: 4 tbsp, parmesan cheese: 6 tbsp, chili flakes: 1 tsp
6. 

   6

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