Mushroom and tomatoe risotto is one of my favourite go-to recipes during the week, I absolutely love a good risotto, and for me, there is something really calming and relaxing about cooking. So while risotto takes time and needs attention while cooking, this adds to the feeling of bliss when making it. It is that attention that brings you into the present moment and allows you to forget about the day 😊
I hardly ever follow a recipe but here is a rough guideline on how to make it:
In some oil (olive or coconut) sautee 1 finely chopped onion with some garlic until it is translucent and some of the pieces might be slightly brown.
Add about a cup of risotto rice, and if it needs it you can add some more oil, you need to make sure all the rice grains are coated in oil and let them cook from about 3-5 mins.
At about the 3 min mark, I normally add in some dried herbs (oregano, parsley and basil) with 1 tablespoon of tomatoe paste, the trick here is to really infuse the grains with the tomatoe and herb flavour.
After that, I add in half a tin of chopped tomato mix and let it cook in, slowly adding more in until it’s finished.
Then you can start adding in your stock (vegetable), make 500ml to 1 litre.
The trick is to add about half a cup of liquid at a time and cook over slow heat until it is absorbed. You keep repeating this until the rice is cooked. You might not need to use all the stock :)
While this is happening, I will sautee the mushrooms in a separate pan in some oil and a touch of salt. I usually let them cook away until the water they emit is completely evaporated.
When the rice is almost done, I add in the mushrooms and some spinach (be as generous as you want) and then voila there is your delicious meal 😊
All my love