Triple Tomato and mushroom risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 381.6
  • Total Fat: 11.8 g
  • Cholesterol: 7.6 mg
  • Sodium: 280.1 mg
  • Total Carbs: 66.2 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Triple Tomato and mushroom risotto calories by ingredient
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Number of Servings: 4


    2 tbsp olive oil
    1 onion chopped
    300g risotto rice
    1 pint hot water
    1 oxo vegetable stock cube
    25g butter
    2 tbsp tomato paste
    150g mushrooms, chopped
    1 400g can chopped tomotos
    200g tomatos, chopped


-Heat the oil in a large pan.

-Stir in the chopped onion, mushroom and tomato paste until onions are soft and translucent

-Add the rice, coat in oil and cook for 2 mins

-Add the stock and canned tomatos a ladle at a time, only adding the next ladle when the rice has absorbed most of the stock.

-Remove from te heat and add the butter and chopped tomatos.

-Sprinkle on Cheese if desired (not included in nutritional calculations

Serving Size: Makes Four Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSISILVERLOCK.

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