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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.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutritions

Nutrition Facts
TOMATO AND MUSHROOM RISOTTO
Amount per Serving
Calories
460
% Daily Value*
Fat
 
14
g
22
%
Carbohydrates
 
75
g
25
%
Fiber
 
4
g
17
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.

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.