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Mushroom, Tomato & Basil Risotto

Mushroom Tomato And Basil Risotto
I’ve recently been craving risotto so have been trying out different recipes and ingredients. When it comes to Italian food I usually prefer a tomato base for pastas and pizzas so for this risotto I used passata to give it a mild tomato flavour and basil to complement the tomato. You can use any type of mushrooms for this risotto so choose your favourite one! 🙂

  • 500ml chicken or vegetable stock
  • 1 medium onion (chopped finely)
  • 12 garlic cloves (chopped finely)
  • 400g passata
  • 30g basil leaves
  • 150g mushrooms (sliced)
  • 150g arborio rice
  • 40g unsalted butter
  • grated parmesan cheese (for serving)
  • salt and freshly ground black pepper


  • Heat the chicken or vegetable stock in a pot until it almost reaches boiling point and then simmer over a very low heat.
  • In a large saucepan fry the onion in the butter until tender. Add the garlic and  stir-fry for a couple more minutes.
  • Add the mushrooms and stir fry until tender and then stir in about two-thirds of the basil leaves.
  • Add the arborio rice and mix well. Fry for 1-2 minutes until the rice is translucent.
  • Pour in one-third of the stock and all of the passata, stir well and simmer gently on a low heat until nearly all the stock and passata has been absorbed.
  • Keep adding more stock a little at a time until the rice is al dente.
  • Season the risotto with salt and freshly ground black pepper and serve with grated parmesan cheese and the remaining basil leaves.

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