Mushroom Risotto

There are so many different ways to make risotto. Being such a versatile dish, thanks to its main ingredient, Arborio rice, it pairs well with many different toppings and other ingredients. This dish makes use of button mushrooms, which gives it a bit of an earthy undertone. Coupled with onion, tomatoes, chives, and cheese, this recipe is sure to become one of your favorites!

Ingredients:

• 4 oz button mushrooms

• 1 yellow onion

• 3/4 cup arborio rice

• 4 oz grape tomatoes

• 1/4 oz chives

• 2 tbsp butter

• veggie stock

• garlic

• garlic powder, herbs

• 1/4 cup parmesan cheese

• chili flakes (optional)

Instructions:

1. In a medium pot, combine water and veggie stock. Bring to a boil, then reduce to a low simmer. Wash and dry all produce. Thinly slice mushrooms. 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, for about 5-7 min. Season with salt and pepper. Turn off the heat; transfer to a plate.

3. Heat another drizzle of olive oil in the same pan over medium heat. Add onion and cook until slightly softened and lightly browned for about 2-3 min. Add the garlic, rice, and 1 tbsp of butter. Cook, stirring, until the garlic is fragrant and rice is translucent. Season with salt and pepper.

4. Add half of the stock to the pan with rice mixture; stir until liquid has mostly absorbed. Add the remaining stock until rice is al dente and mixture is creamy for 25-30 minutes. Meanwhile, halve the tomatoes and mince the chives.

5. Once the rice is al dente, stir in the tomatoes, mushrooms, desired herbs and half of the parmesan and chives. Cook until the tomatoes are softened. You may add pinch of chili flakes if desired. Turn off the heat.

6. Serve it in a bowl and top it with the remaining chives and parmesan.

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