Risotto with cherry tomatoes and mushrooms
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
Nutrition
2 responses to “Risotto with cherry tomatoes and mushrooms”
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I’ve always made risotto the traditional way, ladeling the stock waiting for the rice to absorb. I was a bit skeptical about pouring all the stock in at once.
But it came out fabulous and in a shorter time!
I followed the recipe exactly and it didn’t disappoint.
Great,thanks!
Oh, that is nice to hear. Most people are asking for recipes that can be made within 1 hour. Sometimes I need to add some extra stock but the result, for me, is delicious… Thanks for your feedback 🙏