Acerca de la receta
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.
Ingredientes
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
PreparaciĆ³n
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.