Discover the perfect blend of umami and tang with our tomato and mushroom risotto recipe. A simple yet sophisticated dish, ideal for weeknight dinners or special occasions.
Nutrition: per serving
Calories375kcal
Carbs68g
Fat8g
Saturates1g
Sugars5g
Protein8g
Fibre5g
Ingredients
300gArborio Rice
1.5litresVegetable Stock
1OnionFinely chopped,
2clovesGarlicMinced,
200gMushroomsSliced,
400gTomatoesCanned and diced,
2tbspOlive Oil
1tspDried Oregano
1tspDried Basil
1/2tspSalt
1/4tspBlack Pepper
BasilFresh leaves for garnish,
Parmesan CheeseGrated, for serving.
Instructions
Begin by heating olive oil in a large pan over medium heat. Once the oil is hot, add the diced onions and sauté until they turn translucent, which should take around 3-4 minutes.
Add the minced garlic and sliced mushrooms to the pan. Cook for an additional 5 minutes until the mushrooms begin to take on a golden-brown hue.
Add the Arborio rice into the mixture and cook for about 2 minutes, ensuring the rice is thoroughly coated with oil and well-mixed with the other ingredients.
Add the diced tomatoes, excluding the juice, and continue to cook for an additional 2 minutes, stirring occasionally.
Gradually pour in the vegetable stock, one ladle at a time, while stirring continuously. Allow each addition of liquid to be absorbed before adding more. Continue this process until the rice reaches a creamy consistency and is cooked al dente, which should take approximately 20-25 minutes.
Season the risotto with dried oregano, dried basil, salt, and black pepper. Stir thoroughly to evenly distribute the seasonings.
Take the risotto off the heat and let it rest for a minute. Taste and adjust the seasoning as needed.
Serve the Tomato and Mushroom Risotto hot, garnished with fresh basil leaves and a generous sprinkling of grated Parmesan cheese.
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