Risotto with cherry tomatoes and mushrooms

Name: Risotto with cherry tomatoes and mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 250 gr risotto rice; 1 onion; 350 gr cherry tomatoes; 300 gr mushrooms (chestnut mushrooms); 700 ml vegetable broth; 3 tbl spoon tomato paste; 20 gr butter; 50 gr grated parmesan; 1 teaspoon harissa paste (or ¼ tsp chili); 2 tablespoon basil (freshly chopped); pinch black pepper (from the mill); ½ teaspoon sweet paprika powder; 2 tablespoon olive oil

Risotto, creamy and nicely seasoned, a delicious dish according to a simple recipe

4.50 van 2 Stemmen

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Prep Time 15

Cook Time 35

Total Time 50

Course Side dish

Cuisine Own recipe

Servings persons

Calories 437 kcal

Equipment

stew pan with lid

Ingredients

250 gr risotto rice
1 onion
350 gr cherry tomatoes
300 gr mushrooms chestnut mushrooms
700 ml vegetable broth
3 tbl spoon tomato paste
20 gr butter
50 gr grated parmesan
1 teaspoon harissa paste or ¼ tsp chili
2 tablespoon basil freshly chopped
pinch black pepper from the mill
½ teaspoon sweet paprika powder
2 tablespoon olive oil

Instructions

Rinse the risotto rice until the rinse water is clear. I do this mainly to remove possible dust and residue. Also rinse the tomatoes and cut them into 4. Keep a few whole tomatoes aside to add them at the end. Brush the soil away from the mushrooms. Then cut off the end of their stem and divide them into 4 wedges. Remove the peel from the onion, cut it in half and finely cut half moons.
Put the olive oil in the pan and start with glazing the onion first. After 5 minutes, add the mushrooms. I prefer mushrooms to be well fried and turn a light brown. This can take a while. Do not put the lid on the pan. First the mushrooms will release their moisture and that must evaporate, only then will they fry. This takes about 20 minutes on a medium heat. Stir regularly.
When the mushrooms are well fried, add the tomatoes cut into wedges. Bake for a few minutes. Now add the drained risotto rice and stir. After a minute, pour over everything with 700 ml of the vegetable stock (warm up beforehand). Add the tomato paste and season with paprika, harissa (or ¼ tsp chilli flakes), salt and pepper. Mix well.
Put the lid on the pan and simmer for 10 minutes. Check whether there is enough moisture in the pan and that it does not burn. When the rice is almost "al dente" we mix the butter and grated parmesan through it. Finally, the shredded basil and put the whole cherry tomatoes on top. Put the lid on the pan for another 3 minutes and you're done. Let the pan with lid rest for 2 minutes before serving. This way the rice absorbs all the moisture and flavours.

Notes

Risotto, if it is nice and creamy and well seasoned, I can really enjoy it. In combination with vegetables and fresh herbs, this is not just rice… It becomes a full-fledged dish in which the rice absorbs all the flavors. If it is allowed to be that little bit more, I serve it with fried prawns. You can also vary endlessly with risotto when it comes to combinations. For example, combine it with green asparagus… But be sure to try this version with cherry tomatoes and mushrooms, spicy seasoned with harissa and a little touch of fresh basil… mmm, I’m looking forward to it again ?

Nutrition

Calories: 437kcalCarbohydrates: 63gProtein: 13gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 19mgSodium: 359mgPotassium: 664mgFiber: 5gSugar: 7gVitamin A: 999IUVitamin C: 27mgCalcium: 176mgIron: 4mg

Keyword risotto, risotto with tomato, risotto recipe

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

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