Mushroom, Arugula And Tomato Risotto Recipe

Name: Mushroom, Arugula And Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 oz dried porcini (about 1 cup), thoroughly rinsed; 2 tbsp sunflower oil; 1 None onion, diced; 1 None garlic clove, diced; 1/2 lb risotto rice (about 1 1/4 cups); 3/4 cup dry white wine; 3 1/3 cup vegetable stock; 1/3 lb chestnut mushrooms, sliced; 1/2 lb oyster mushrooms, quartered; 2/3 lb cherry tomatoes (about 2 cups); 1 1/2 oz arugula (about 2 cups); 1 3/4 oz Parmesan, grated (about 1/2 cup)

Servings: persons

1 oz dried porcini (about 1 cup), thoroughly rinsed
2 tbsp sunflower oil
1 None onion, diced
1 None garlic clove, diced
1/2 lb risotto rice (about 1 1/4 cups)
3/4 cup dry white wine
3 1/3 cup vegetable stock
1/3 lb chestnut mushrooms, sliced
1/2 lb oyster mushrooms, quartered
2/3 lb cherry tomatoes (about 2 cups)
1 1/2 oz arugula (about 2 cups)
1 3/4 oz Parmesan, grated (about 1/2 cup)

1
Soak the dried porcini mushrooms in 3/4 cup warm water for 20-30 mins. Drain and reserve the liquid.
2
Heat 1 tbsp oil in a deep frying pan, add the onion and garlic and saute for 4-5 mins, until soft. Add the rice and saute for 1-2 mins. Pour in the white wine and simmer until the liquid has absorbed, then add 1/2 of the stock. Simmer until the liquid has absorbed then add the mushroom water and the remaining stock. Simmer, stirring occasionally, until the rice is soft. This should take 20-25 mins in total. Season.
3
Meanwhile, heat 1 tbsp oil in a separate frying pan, add all of the mushrooms and saute for 2-3 mins. Add the tomatoes and continue to cook for 2-3 mins. Remove from the heat and fold in the arugula. Fold the mixture into the risotto. Divide between 4 bowls then sprinkle generously with Parmesan. Serve.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 oz dried porcini (about 1 cup), thoroughly rinsed, 2 tbsp sunflower oil, 1 None onion, diced, 1 None garlic clove, diced, and more.

Yes, Mushroom, Arugula And Tomato Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom, Arugula And Tomato Risotto

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