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    Home » Vegetarian Recipes

    Sun Dried Tomato and Mushroom Risotto

    Sep 14, 2016 Modified: Mar 17, 2022 by Rekha Kakkar This post may contain affiliate links ·

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    Sun-dried Tomatoes and mushroom risotto, Yes! one more risotto recipe. So Now you really know the risotto and I share an eternal bond. I love rice, I love cheese and when these two come together that makes the combination totally irresistible. Isn't it 🙂

    One good thing about the risotto recipe is, basically remains the same in almost all risotto recipes. You cook either arborio rice or Carnaroli Rice with vegetable stock {homemade vegetable stock } and wine (optional) and cook it the rice with both in such a way that rice release lots of starch which lends a creamy texture to the risotto. And in the last you finish it with salty and flavourful Parmesan cheese.

    In this recipe of sun-dried tomato and mushroom risotto, I used sun-dried tomatoes (no oil) and also dried porcini mushrooms. The recipe is quite simple but if you take care of certain things your risotto turns out quite well. I have written quite a lot about technique and tips of making risotto in two previous recipes of risotto Mushroom risotto and Parmesan and Pesto Risotto. I suggest do read them if you are risotto lover like me.

    So here's the recipe of Sun dried tomato and mushroom risotto.

    Sun Dried Tomato and Mushroom Risotto Recipe

    Sun-dried Tomatoes and mushroom risotto, Yes! one more risotto recipe. So Now you really know the risotto and I share an eternal bond. I love rice, I love cheese and when these two come together that makes the combination totally irresistible. Isn't it 🙂
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    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 portion
    Author: Rekha Kakkar

    Ingredients

    • 1 tablespoon butter
    • 1 onion small , chopped
    • 6 tomatoes sun dried , chopped
    • 50 g porcini mushroom dried
    • 1 cup arborio rice
    • ¼ cup dry white wine
    • 2.5 cups stock warm
    • 3 tbsps heavy cream
    • ¼ cup parmesan cheese freshly shredded

    Instructions

    • In a thick pan, heat the butter and add chopped onion. Saute the onion in the butter for about 3 minutes, till they are translucent.
    • Add the mushrooms and ¾th of sun dried tomatoes and saute about 3 more minutes. Add the rice (don't wash them before) and stir everything until rice is well coated and translucent (about 5 minutes).
    • Now add the wine and cook until evaporated.
    • If you are not using wine, then skip the step 3 and stir in 1 cup of hot stock and simmer the rice on slow heat.
    • When this stock is absorbed add another cup and continue like this till you use up all the vegetable stock. This will take approximately 20 minutes. During this time you must stir the rice very often especially when you are adding liquid , it helps to release the starch to make it creamy.
    • Finally Stir in the cream and cheese an and salt to taste. Cover and let sit for about 2 minutes before serving and top it with remaining ¼th the quantity of tomatoes.

    Notes

    If you try this recipe and like it, click a pic and use the hashtag #MyTastyCurry — I would love to see your delicious dishes on Instagram, Facebook, & Twitter! Also you can pin this recipe on Pinterest if you like it and plan to cook it later.

    More Vegetarian Recipes

    • Methi Paratha Recipe
    • Palak Chole
    • Orange and Pomegranate Salad
    • Indian Green Peas Salad Koshimbir Recipe
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    HI! THIS IS REKHA KAKKAR

    Life is complicated so let’s keep our food simple! No this is not a quote from someone else 🙂 this actually sums up my food philosophy and why I started this food blog.

    I am Rekha, I am the Cook, writer, and photographer behind this food blog. Now a YouTuber 

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