3, September 2023

Tomato and mushroom risotto

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TOMATO AND MUSHROOM RISOTTO

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2
Calories: 460
Ingredients Method Notes

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

Method
 

  1. Start by chopping the onion, tomatoes and garlic.
  2. Heat up the olive oil in a large pan and add the chopped onion and garlic. Sauté until they become translucent.
  3. Add the sliced mushrooms to the pan and continue to sauté until they are soft and browned.
  4. Stir in the Arborio rice until it is fully coated with the oil and vegetables.
  5. 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.
  6. Once all the stock has been absorbed and the rice is tender, add in the chopped tomatoes and stir until well combined.
  7. 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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