Tomato & Mushroom Risotto
Tomato and Mushroom Risotto
5 from 1 vote
Prep: 15 minutes
Cook: 30 minutes
Total Time 45 minutes
Servings: 4
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



  • 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.


  • 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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