Creamy Mushroom and Sun-Dried Tomato Risotto Recipe

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Creamy Mushroom and Sun-Dried Tomato Risotto Recipe - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
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About Creamy Mushroom and Sun-Dried Tomato Risotto Recipe

Indulge in the rich, earthy flavors of this creamy Mushroom and Sun-Dried Tomato Risotto. This comforting dish perfectly blends savory mushrooms with tangy sun-dried tomatoes, all simmered in a warm vegetable broth for a depth of flavor that will impress.
Each spoonful is bursting with umami goodness, thanks to the slow-cooking process and aromatic shallots. The subtle sweetness of olive oil-sauteed vegetables balances the savory notes, creating a harmonious and satisfying experience.
Perfect for a cozy weeknight dinner or a sophisticated gathering, this restaurant-quality risotto is surprisingly easy to make. Whether you're cooking for family or friends, this recipe is sure to become a new favorite.
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Recipe Time & More

Prep1 hour
Total1 hour
Calories292 kcal
Serves5
Served AsDinnerLunch
Recipe TasteSaltySourSpicyTangy

Ingredients
 

Aromatics & Vegetables

  • 1 cup Shallots finely chopped
  • 8 oz Mushrooms and oyster mushrooms, shiitake, sliced, such as cremini, various types
  • 1/4 cup Tomatoes drained and chopped, oil-packed, sun-dried
  • 2 clove Garlic minced

Liquids & Grains

Seasonings & Fats

Optional Garnish

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Instructions
 

Sauté Aromatics

  • Sauté the finely chopped shallots in olive oil over medium heat for 5 minutes, until softened.

Cook Mushrooms and Sun-dried Tomatoes

  • Add the sliced mushrooms and chopped sun-dried tomatoes to the pan. Cook for 7-8 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.

Add Flavor

  • Stir in the minced garlic, fresh rosemary, ground nutmeg, salt, and pepper. Cook for another 3 minutes, until fragrant.

Toast the Rice

  • Add the Arborio rice to the pan and stir constantly for 1-2 minutes, until the grains are lightly toasted and coated with oil.

Simmer the Risotto

  • Add 1 cup of warm vegetable broth to the rice, stirring continuously until absorbed. Continue adding the broth, 1 cup at a time, stirring frequently, until the rice is creamy and al dente (about 20-25 minutes). The timing will depend on your stove and rice.

Serve

  • Serve immediately, garnished with vegan parmesan cheese (optional).

Recipe Notes

Expert Tips for the Perfect Risotto

  • Use good quality Arborio rice for the best results. Arborio rice has a high starch content which is key for creating a creamy texture.
  • Don't rinse the rice before cooking, as the starch helps to create the creamy consistency.
  • Keep the broth warm while cooking the risotto. This ensures a consistent cooking temperature and prevents the risotto from becoming too thick.
  • Taste and adjust seasonings as needed throughout the cooking process. The salt level might need to be adjusted depending on the saltiness of your broth.

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4.50 from 4 votes

Recipe Nutrition

Calories: 292kcalCarbohydrates: 62gProtein: 8gFat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1454mgPotassium: 663mgFiber: 4gSugar: 10gVitamin A: 671IUVitamin C: 8mgCalcium: 47mgIron: 2mg

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4.50 from 4 votes

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