Tomato and mushroom risotto recipe

  • Serves 3
  • 10mins to prepare and 25mins to cook
  • 492 calories / serving
  • Healthy
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(h)risotto Loyd Grossman

Tomato and basil sauce is used to simplify a classic risotto recipe.

Heat a little olive oil in a large heavy based saucepan. Fry the sliced mushrooms for 4-5 minutes 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 minutes 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 minutes. 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 minutes 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.

Cooking Tip

A mushroom stock would give an intense mushroom flavour.

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  • Ingredients

  • 350g (12oz) Loyd Grossman Tomato and Basil Sauce
  • 200g (7oz) chestnut mushrooms, sliced
  • ½ medium onion, finely chopped
  • 250g (8oz) risotto rice
  • 350ml stock
  • 1 glass (125ml) white wine
  • freshly grated Parmesan cheese
  • Energy 2075kj 492kcal 25%
  • 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


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