Tomato & Mushroom Risotto
Tomato & Mushroom Risotto
5 from 1 vote
Discover the joys of making Tomato and Mushroom Risotto, a classic Italian dish perfect for any home cook. This recipe guides you through the process of creating a rich, flavourful risotto, combining the earthiness of mushrooms with the tanginess of tomatoes.
Tomato Mushroom Risotto

Tomato and Mushroom Risotto is a dish that brings a piece of Italy into your kitchen. Originating from Northern Italy, risotto is a staple in Italian cuisine, known for its creamy texture and versatility.

The combination of tomatoes and mushrooms in this recipe offers a hearty and satisfying dish, perfect for both risotto enthusiasts and beginners. 

The history of risotto dates back to the 11th century when rice was first introduced to Italy by the Arabs. Over time, this grain became a significant part of Italian culture, especially in the North, where the climate was ideal for growing rice.

The method of cooking rice in broth until it reaches a creamy consistency is what defines risotto. This cooking technique, coupled with the addition of ingredients like Parmesan cheese, creates a dish that is both comforting and luxurious. 

Tomato and Mushroom Risotto is a relatively easy dish to prepare, making it ideal for those who are new to cooking risotto. The key to a perfect risotto is patience, as the rice needs to be stirred regularly to release its starches, which give the dish its signature creaminess. 

There are numerous variations of risotto, each reflecting the diverse regional flavours of Italy. In this recipe, the earthy taste of mushrooms pairs beautifully with the acidity and sweetness of tomatoes, offering a balanced and robust flavour profile. 

 Other popular variations include Risotto alla Milanese, which features saffron, and seafood risotto, which is commonly found in coastal regions. 

For those looking to experiment, there are endless possibilities. You can substitute different types of mushrooms, such as porcini or shiitake, for a deeper flavour.  

Likewise, fresh tomatoes can be used in place of canned ones during the summer months for a fresher taste. Vegetarians might opt to use vegetable stock, while meat lovers can use chicken or beef stock for added depth. 

No matter the variation, the core principles of making risotto remain the same: a slow and careful cooking process that results in a dish that’s both creamy and al dente. The simplicity of Tomato and Mushroom Risotto is its charm, making it a beloved dish that has stood the test of time.  

This recipe not only provides a delicious meal but also an opportunity to explore the rich culinary history of Italy and the art of making risotto. 

Expert Tip: To enhance the creamy texture of your risotto, stir regularly but gently. This helps release the starch from the rice, giving you that classic, velvety risotto feel. 

What Ingredients to Use & Why

Before diving into the ingredients, it’s important to note how each component plays a crucial role in the Tomato and Mushroom Risotto, adding unique flavours and textures that combine to create a delightful dish. 

Arborio Rice: The backbone of any risotto, Arborio rice is chosen for its high starch content, which lends the risotto its creamy texture. The grains absorb flavours beautifully, making them ideal for this recipe.  

For those unable to find Arborio, Carnaroli or Vialone Nano rice can be excellent alternatives, both offering similar creaminess and texture. 

Vegetable Stock: This liquid is essential for cooking the rice and infusing it with flavour. A good quality vegetable stock can elevate the taste of the risotto. For a different twist, chicken or beef stock can be used, each adding its distinct flavour profile to the dish. 

Onion: Onion adds a subtle sweetness and depth of flavour to the risotto. It’s a fundamental ingredient in building the base flavour. If onions aren’t to your liking, leeks or shallots can be used as milder alternatives. 

Garlic: Garlic brings a pungent and earthy aroma to the dish, enhancing its overall flavour profile. For those who are not fond of garlic, it can be reduced or omitted, but it does add a distinct layer of taste to the risotto. 

Mushrooms: Sliced mushrooms contribute an earthy and meaty texture, complementing the creaminess of the rice. Portobello, cremini, or even wild mushrooms can be used for a more intense flavour. 

Tomatoes: Canned and diced tomatoes add a bright acidity and moisture to the risotto, balancing the earthiness of the mushrooms. Fresh tomatoes, especially when in season, can be a wonderful, fresher alternative. 

Olive Oil: A staple in Italian cooking, olive oil is used for sautéing and brings a fruity note to the risotto. For a different taste, butter can be used, adding a richer, more velvety texture. 

Dried Oregano and Basil: These herbs add a quintessential Italian flavour to the dish. They can be adjusted according to taste or substituted with other herbs like thyme or rosemary for a different flavour profile. 

Salt and Black Pepper: These seasonings are key in enhancing the overall flavours of the risotto. They should be adjusted according to personal preference. 

Fresh Basil Leaves: Used for garnishing, fresh basil adds a pop of colour and a fresh, aromatic touch to the final dish. 

Parmesan Cheese: Grated Parmesan cheese is the final touch, bringing a nutty and salty flavour that completes the dish. For a different taste or if avoiding dairy, nutritional yeast or a vegan alternative can be used. 

Each ingredient in this Tomato and Mushroom Risotto recipe contributes to a symphony of flavours and textures, making the dish a delightful experience. The choice of ingredients and their alternatives offers flexibility, allowing you to tailor the dish to your taste preferences and dietary needs. 

Expert Tip: Experiment with the mushroom variety for different flavour profiles. Portobello mushrooms give a deeper, earthier taste, while button mushrooms offer a lighter flavour. 

Frequently Asked Questions

Can I make Tomato and Mushroom Risotto ahead of time? 

Risotto is best enjoyed fresh, as it loses its creamy texture when reheated. However, if you need to prepare in advance, cook it until it’s slightly underdone, then finish cooking it just before serving. 

Is it possible to make this risotto vegan? 

Absolutely! Simply substitute the Parmesan cheese with a vegan alternative or nutritional yeast to mimic the cheesy flavour. Ensure your vegetable stock is vegan as well. 

How can I store and reheat leftovers? 

Leftover risotto can be stored in an airtight container in the refrigerator for up to two days. To reheat, add a bit of water or stock and warm it on the stove over low heat, stirring frequently to revive its creamy texture. 

Can I use another type of rice instead of Arborio? 

While Arborio is ideal for risotto due to its starch content, you can use Carnaroli or Vialone Nano as alternatives. These varieties also absorb liquids well and contribute to the creaminess of the dish. 

What can I serve with this risotto? 

This risotto is quite rich and flavourful on its own, but you can serve it with a side of green salad or roasted vegetables for a complete meal. A glass of white wine also pairs wonderfully with this dish. 

Expert Tip: Don’t rush the stock addition. Add it ladle by ladle, allowing each addition to be absorbed before adding more. This patience is key to achieving the perfect risotto consistency. 

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Tomato Mushroom Risotto

Tomato & Mushroom Risotto

by Nabeela Kauser
Discover the joys of making Tomato and Mushroom Risotto, a classic Italian dish perfect for any home cook. This recipe guides you through the process of creating a rich, flavourful risotto, combining the earthiness of mushrooms with the tanginess of tomatoes.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4
Calories 375 kcal


  • 300 g Arborio Rice
  • 1.5 litres Vegetable Stock
  • 1 Onion Finely chopped,
  • 2 cloves Garlic Minced,
  • 200 g Mushrooms Sliced,
  • 400 g Tomatoes Canned and diced,
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • Basil Fresh leaves for garnish,
  • Parmesan Cheese Grated, for serving.


  • Heat the olive oil in a large pan over medium heat. Add the chopped onions and cook until they become translucent, about 3-4 minutes.
  • Add the minced garlic and sliced mushrooms to the pan. Cook for another 5 minutes until the mushrooms start to brown.
  • Stir in the Arborio rice and cook for 2 minutes, ensuring the rice is well coated with the oil and mixed with the other ingredients.
  • Add the diced tomatoes (without the juice) and continue to cook for 2 minutes, stirring occasionally.
  • Begin adding the vegetable stock, one ladle at a time, stirring continuously. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is creamy and cooked al dente, which should take about 20-25 minutes.
  • Season the risotto with dried oregano, dried basil, salt, and black pepper. Stir well to incorporate the seasonings.
  • Remove the risotto from the heat and let it rest for a minute. Taste and adjust the seasoning if necessary.
  • Serve the Tomato and Mushroom Risotto hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.


You can use vegetable stock without wine to keep this recipe alcohol-free.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 375kcalCarbohydrates: 68gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 301mgPotassium: 514mgFibre: 5gSugar: 5gVitamin A: 845IUVitamin C: 17mgVitamin D: 0.1µgCalcium: 37mgIron: 4mg
Keyword Food, Healthy, Mushroom, Recipe, Rice, Risotto, Tomato, Vegetarian
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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