Tomato and Mushroom Risotto


Ingredients (for the Tomato and Mushroom Risotto)

  • 75g risotto rice
  • 3-4 large mushrooms
  • 1 Stock Cube or Stock Powder
  • 1 tbsp of oil or 15g of margarine
  • 1 Clove of Garlic
  • Approx. 500ml of water (enough to cover the vegetables and rice)
  • Tomato Sauce either with or without vegetables


  1. Wash all the vegetables, prepare and chop the asparagus if needed.
  2. Pour the oil or margarine into the frying pan and toss the onion and garlic in as well. Fry for 3-4 minutes or until the onion has softened on a medium heat.
  3. Add all the vegetables (note that soft vegetables take less time so make sure you cook each type of vegetable for the right amount of time)
  4. Add the rice and cook for 1 minute.
  5. Add the stock cube or stock powder and water.
  6. When it starts to boil, turn the heat down and simmer for 20 minutes or until water is reduced, occasionally stirring to avoid burning and it sticking to the pan.
  7. 5-10 minutes before the end of cooking, add the tomato sauce and stir in well.

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