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Tomato and mushroom risotto recipe

Tomato and mushroom risotto recipe

14 ratings

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


  • 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

  • Fat

    12g 17%
  • Saturates

    3g 13%
  • Sugars

    8g 9%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 81.3g Protein 12.1g Fibre 4g


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Shortly before the rice is ready, stir through the reserved mushrooms.
  7. To finish, stir in a handful of Parmesan.

Cooking Tip

A mushroom stock would give an intense mushroom flavour.

See more Italian recipes

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