Tomato and mushroom risotto
Today, we’re diving into the delightful world of Tomato and mushroom risotto. This dish is a perfect blend of creamy Arborio rice, fresh tomatoes, and earthy mushrooms, creating a burst of flavours that’ll keep you craving for more. This recipe is a perfect way to incorporate some vegetables into your diet and make a meal that is both tasty and nutritious. It’s a fantastic way to jazz up your regular dinner menu.
Tomato and mushroom risotto Ingredients
– 1 cup of Arborio rice (around 200 grams)
– 2 large, ripe tomatoes (about 400 grams)
– 2 cups of sliced fresh mushrooms (approximately 300 grams)
– 4 cups of vegetable stock (around 950 millilitres)
– 1 medium onion (about 150 grams)
– 2 cloves of garlic (roughly 6 grams)
– 2 tablespoons of olive oil (30 millilitres)
– Salt and pepper to taste
Preparation and Cooking Time
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Serves
Serves 2
Nutritional Facts per Serving
Calories: 460
Fat: 14g
Protein: 9g
Carbs: 75g
Fiber: 4g
Tomato and mushroom risotto Instructions
- Start by chopping the onion, tomatoes and garlic.
- Heat up the olive oil in a large pan and add the chopped onion and garlic. Sauté until they become translucent.
- Add the sliced mushrooms to the pan and continue to sauté until they are soft and browned.
- Stir in the Arborio rice until it is fully coated with the oil and vegetables.
- Slowly add in the vegetable stock, one cup at a time, making sure to stir consistently until each cup of stock is fully absorbed by the rice.
- Once all the stock has been absorbed and the rice is tender, add in the chopped tomatoes and stir until well combined.
- Season with salt and pepper to taste, and cook for a further few minutes until the tomatoes are soft.
Tips
- Keep the heat on medium to avoid burning the ingredients.
- Be patient while adding the stock, it’s important to let the rice absorb it slowly to get the perfect creamy texture.
- Fresh tomatoes are the best for this recipe, but canned ones can also work if you’re in a pinch.
Serving Suggestions
This Tomato and mushroom risotto pairs perfectly with a fresh green salad or some grilled vegetables on the side. It’s also fantastic on its own. Just dish it up in a bowl, garnish with some fresh herbs if you like, and savour every bite of this delightful meal.
Conclusion
Now that you’re equipped with this delicious Tomato and mushroom risotto recipe, it’s time to get cooking! It’s a dish that not only tastes amazing but is also packed with nutrients. So why wait? Get those ingredients ready and let’s make some scrumptious risotto!
TOMATO AND MUSHROOM RISOTTO
Nutritions
Ingredients
- – 1 cup of Arborio rice around 200 grams
- – 2 large ripe tomatoes (about 400 grams)
- – 2 cups of sliced fresh mushrooms approximately 300 grams
- – 4 cups of vegetable stock around 950 millilitres
- – 1 medium onion about 150 grams
- – 2 cloves of garlic roughly 6 grams
- – 2 tablespoons of olive oil 30 millilitres
- – Salt and pepper to taste
Instructions
- Start by chopping the onion, tomatoes and garlic.
- Heat up the olive oil in a large pan and add the chopped onion and garlic. Sauté until they become translucent.
- Add the sliced mushrooms to the pan and continue to sauté until they are soft and browned.
- Stir in the Arborio rice until it is fully coated with the oil and vegetables.
- Slowly add in the vegetable stock, one cup at a time, making sure to stir consistently until each cup of stock is fully absorbed by the rice.
- Once all the stock has been absorbed and the rice is tender, add in the chopped tomatoes and stir until well combined.
- Season with salt and pepper to taste, and cook for a further few minutes until the tomatoes are soft.
Notes
- Keep the heat on medium to avoid burning the ingredients.
- Be patient while adding the stock, it’s important to let the rice absorb it slowly to get the perfect creamy texture.
- Fresh tomatoes are the best for this recipe, but canned ones can also work if you’re in a pinch.
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