Tomato Mushroom Risotto Recipe

Name: Tomato Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 4 Tbs unsalted butter, divided; 2 Tbs olive oil; 3 oz shallots, finely chopped; 2 cloves garlic, finely chopped; 1/2 c dry white wine; 1 1/2 c Arborio rice; 1/2 oz dried porcini mushrooms; 1 c hot water; 4-6 c chicken broth (homemade or low-sodium canned); 2 c fresh cherry tomatoes, quartered and divided; 1- 1 1/2 c freshly grated Asiago cheese; Freshly ground white peppercorns and salt to taste

Servings: persons

4 Tbs unsalted butter, divided
2 Tbs olive oil
3 oz shallots, finely chopped
2 cloves garlic, finely chopped
1/2 c dry white wine
1 1/2 c Arborio rice
1/2 oz dried porcini mushrooms
1 c hot water
4-6 c chicken broth (homemade or low-sodium canned)
2 c fresh cherry tomatoes, quartered and divided
1- 1 1/2 c freshly grated Asiago cheese
Freshly ground white peppercorns and salt to taste

1
["Soak dried mushrooms in 1 c of very hot water until soft, 20 - 30 minutes. When soft, dice mushrooms and reserve liquid. Heat chicken broth to a simmer over medium heat in a small pan. Add reserved mushroom liquid, discarding any sediment in the bottom of the bowl. While broth is heating, melt 2 Tbs butter over med-low heat until nutty smelling and slightly brown. Add olive oil and warm. Add shallots and garlic, stirring with a wooden spoon until soft, about 5 minutes. Increase the heat to medium. Add rice all at once, stirring until a white dot appears in the middle of each grain. Add mushrooms and stir. Increase the heat to med-high. Add wine to deglaze the pan and stir until absorbed. Add simmering broth 1/2 c at a time, stirring almost constantly and letting each addition absorb before adding the next. Continue adding broth in this manner for about 15 minutes. Add 1 1/2 c tomatoes and stir. Taste rice, and continue adding broth 1/2 c at a time until the rice is ""al dente"

No nutrition data on file — estimate from the ingredient list.

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: 4 Tbs unsalted butter, divided, 2 Tbs olive oil, 3 oz shallots, finely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Tomato Mushroom Risotto falls under the Vegetarian 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.

Tomato Mushroom Risotto

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