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Roasted Tomato and Mushroom Risotto

Serves 6

Ingredients

  • 200g punnet cherry tomatoes
  • 1 teaspoon olive oil
  • 1 brown onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon fresh thyme leaves
  • 300g button mushrooms, quartered
  • 1½ cups arborio rice
  • 1.25L salt reduced chicken or vegetable stock, boiling
  • 250ml Australian reduced fat milk, warmed
  • ½ cup shaved Australian parmesan
  • 1/3 cup basil leaves, for serving
  • freshly ground black pepper, to taste
Download Recipe (PDF)

Method

  1. 1. Place cherry tomatoes on a lined oven tray. Bake at 180°C for 5-8 minutes, until skins are just beginning to split.
  2. 2. Heat olive oil in a heavy based frying pan over medium heat. Cook onion, garlic and thyme until softened. Add mushrooms and rice, cook, stirring a further 30 seconds.
  3. 3. Pour in 1/2 cup hot stock, reduce heat and simmer, stirring gently until absorbed. Repeat with remaining stock ½ cup at a time. When all stock is absorbed, add the milk and continue stirring over low heat for 3-4 minutes until the rice is tender. Stir in half of the parmesan cheese and tomatoes.
  4. 4. For serving, divide risotto between serving bowls, top with basil leaves, remaining parmesan and pepper.

Nutritional Information

Nutrients per serve:
Energy (kj) 1165
Protein (g) 10
Fat, Total (g) 4.2
Saturated (g) 2
Carbohydrates (g) 48
Sugars (g) 5
Dietry Fibre (g) 3
Sodium (mg) 660
Calcium (mg) 157
Iron (mg) 1

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