Mushroom & Chive Risotto
with Barramundi
Mushroom & Chive Risotto
Creamy mushroom and chive risotto gets a delicate seafood finish with tender barramundi, creating a comforting, elegant dinner with fresh, savory flavor.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 10 ounce Barramundi
- 4 ounce Button Mushrooms
- 1 teaspoon Chili Flakes
- ¼ ounce Chives
- 1 clove Garlic
- 2 tablespoon Garlic Herb Butter
- 4 ounce Grape Tomatoes
- ¼ cup Parmesan Cheese
- 2 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- ½ tablespoon Butter
- 2 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time50m
Calories800
Protein40g
Carbs82g
Fat35g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a vegetarian version, swap the barramundi for roasted mushrooms, seared tofu, or white beans to keep the dish hearty. For dairy-free needs, use olive oil or a plant-based butter and leave out the parmesan, or choose a vegan hard-style cheese.
What to serve with it
Serve with a crisp green salad or lemony steamed beans to brighten the rich risotto and fish. Warm crusty bread also works well for scooping up the creamy texture and balancing the savory mushroom notes.
