Tomato and mushroom risotto recipe
Tomato and basil sauce is used to simplify a classic risotto recipe.
See method- Serves 3
- 10mins to prepare and 25mins to cook
- 492 calories / serving
Ingredients
- 350g Loyd Grossman Tomato and Basil Sauce
- 200g portobello mushrooms, sliced
- ½ medium onion, finely chopped
- 250g risotto rice
- 350ml stock
- 1 glass white wine
- freshly grated Parmesan cheese
Each serving contains
- Energy
- 2075kJ 492.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 2.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 81.3gProtein 12.1gFibre 4.0g
Method
- Heat a little olive oil in a large heavy based saucepan. Fry the sliced mushrooms for 4-5 mins until cooked through. Remove with a slotted spoon and set aside.
- Add a little more oil to the pan if necessary and then add the chopped onion. Fry on a low to medium heat for 3-4 mins until it is cooked but not browned.
- In the meantime, mix the stock and Loyd Grossman Tomato and Basil Sauce in a saucepan and bring up to a low simmer next to the onion pan.
- Add the rice to the onions and stir well for 1-2 mins. Add the wine to the rice and cook, continuing to stir over a medium heat. Once the liquid has been absorbed, add a ladle of the sauce/stock and cook, stirring constantly.
- When the liquid has been absorbed, add another ladle of the stock/sauce. This should be repeated for approximately 18 mins until all the liquid has been added and the rice is cooked, but retains a little bite. If after all the stock/sauce mix has been added and it is looking a little dry before the rice is cooked, simply add a little extra boiling stock or water.
- Shortly before the rice is ready, stir through the reserved mushrooms.
- To finish, stir in a handful of Parmesan.
- See more Italian recipes
