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Tomato & Mushroom Risotto

Prep Time:

15 Minutes

Cook Time:

45 Minutes


12 Servings

About the Recipe

This tomato and mushroom risotto is rich creamy and a hearty and warm filling main course. A great dish to batch cook at home and save for meal prep or lunches during a busy week.


  • 2 punnets of mushrooms

  • 1/2 bag of risotto rice

  • 2 x 500ml of tomato fritto

  • 500 ml of water

  • 2 x jars of roasted red peppers

  • 1 bulb of garlic

  • 1 large white onion

  • 1 bushel of fresh basil

  • 1 large glass of white wine

  • 2 tsp of mixed Italian herbs

  • salt and pepper

  • olive oil


Step 1

Slice the mushrooms, dice the onion and chop or crush the garlic. Sautee them together in a pan until they have some colour. Add the rice and lightly brown, this will help it to retain a slightly chewy consistency on the outside.

Step 2

Next add your tomato fritto, white wine, finely chopped basil, Italian herbs and vegetable stock cubes. Simmer on a medium heat for about 25 minutes regularly stirring and adding more water whenever the risotto looks as though it is getting too thick

Step 3

Serve garnished with some fresh basil leaves, grated cheese and a piece of crunchy garlic bread.

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