In a medium pot, bring 5 cups water (9 cups for 4 servings) to a boil, then reduce to a low simmer.

Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomato into ¼-inch pieces.

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 to a plate. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, rice, and 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 simmering water, stock concentrates, and half the sun-dried tomato paste to pan with rice mixture; stir until liquid has mostly absorbed.

Repeat with remaining simmering water—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. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

Once risotto is done, stir in mushrooms, diced tomato, garlic herb butter, half the Parmesan (save the rest for serving), and remaining sun-dried tomato paste. Cook, stirring occasionally, until tomato is softened, 2-3 minutes. TIP: If risotto seems too thick, stir in another splash of water.

Turn off heat. Stir in a pinch of chili flakes if desired. Taste and season with salt and pepper if needed.

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