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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
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4
Calories 375 kcal

Ingredients

  • 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.

Instructions

  • 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.

Notes

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.

Nutrition

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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