Risotto with cherry tomatoes and mushrooms

Risottomet tomaat en champignons 7
Risotto, creamy and nicely seasoned, a delicious dish according to a simple recipe
4.50 van 2 Stemmen
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side dish, Pasta and Cereals
Cuisine Own recipe
Servings 4 persons
Calories 437 kcal


  • stew pan with lid


  • 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


  • 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.


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 ? 


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!

Buen provecho!


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