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 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add the minced garlic and sliced mushrooms to the pan. Cook for another 5 minutes until the mushrooms start to brown.
- 3
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.
- 4
Add the diced tomatoes (without the juice) and continue to cook for 2 minutes, stirring occasionally.
- 5
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.
- 6
Season the risotto with dried oregano, dried basil, salt, and black pepper. Stir well to incorporate the seasonings.
- 7
Remove the risotto from the heat and let it rest for a minute. Taste and adjust the seasoning if necessary.
- 8
Serve the Tomato and Mushroom Risotto hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.