5.0 from 3 votes
Tomato & Mushroom Risotto
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 375 kcal
Course:
Main Course , Dinner
Cuisine:
Italian
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.
Cup of Yum
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 Information
Calories
375kcal
(19%)
Carbohydrates
68g
(23%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
301mg
(13%)
Potassium
514mg
(15%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
845IU
(17%)
Vitamin C
17mg
(19%)
Vitamin D
0.1µg
Calcium
37mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 68g | 23% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 301mg | 13% |
| Potassium | 514mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 17mg | 19% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 37mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.