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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Mushroom, Arugula And Tomato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions