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🍽️ Mushroom Risotto in Tomatoes

307 kcal · 30 min · 4 servings

Mushroom Risotto in Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the tomatoes under running water.
  2. 2. Cut off the top of the tomatoes and use it as a lid.
  3. 3. Carefully scoop out the inside of the tomatoes.
  4. 4. Place the hollowed tomatoes upside down on kitchen paper.
  5. 5. Let the remaining juice drip off.
  6. 6. Peel the onion and the garlic clove.
  7. 7. Cut the onion and garlic into small cubes.
  8. 8. Clean the mushrooms thoroughly.
  9. 9. Remove the tough stem ends of the mushrooms.
  10. 10. Cut the mushrooms into bite-sized pieces.
  11. 11. Heat half of the butter in a pot.
  12. 12. Sauté the onions, garlic, and mushrooms in it for a short time.
  13. 13. Add the rice to the pot.
  14. 14. Fry the rice while stirring constantly.
  15. 15. Wait until the rice shines slightly translucent.
  16. 16. Bring the vegetable broth to a boil.
  17. 17. Gradually add 400 milliliters of the broth to the rice.
  18. 18. Stir continuously.
  19. 19. Cook the rice until it is soft and creamy.
  20. 20. This takes about 20 to 25 minutes.
  21. 21. Grate the Pecorino cheese.
  22. 22. Stir the remaining butter into the rice.
  23. 23. Stir half of the Pecorino into the rice.
  24. 24. Rinse the basil briefly.
  25. 25. Set some basil aside for garnish.
  26. 26. Chop the remaining basil leaves finely.
  27. 27. Fold the basil leaves into the risotto.
  28. 28. Fill the hollowed tomatoes with the risotto.
  29. 29. Sprinkle the remaining Pecorino on top.
  30. 30. Place the tomato lids back over the filling.
  31. 31. Place the tomatoes in a baking dish.
  32. 32. Pour the remaining broth around the tomatoes in the dish.
  33. 33. Preheat the oven to 200 to 225 degrees.
  34. 34. Bake the tomatoes for 8 to 10 minutes.
  35. 35. Serve the tomatoes garnished with the remaining fresh basil.

Nutrition per serving