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🍽️ Creamy Mushroom Risotto with Tomatoes

680 kcal · 30 min · 4 servings

Ingredients

• 300 g black trumpet mushrooms
• 4 tomatoes
• 1 onion
• 2 tbsp olive oil
• 3 tbsp butter
• 350 g risotto rice
• 200 ml dry white wine
• 1 pinch porcini powder
• 1 l vegetable broth
• 3 tbsp grated parmesan
• salt
• pepper (from the mill)
• sage leaf (for garnish)

Instructions

1. 1. Clean the mushrooms and shred them into thin strips.
2. 2. Wash the tomatoes, cut them into quarters, and remove the seeds and tough stem ends.
3. 3. Cut the tomato quarters into thin strips as well.
4. 4. Peel the onion and chop it into very small dice.
5. 5. Heat oil in a large pot.
6. 6. Fry the mushroom strips in the hot oil until golden brown.
7. 7. Remove the mushrooms from the pot and set them aside.
8. 8. Add one tablespoon of butter to the pot.
9. 9. Sauté the onion dice in the butter until translucent.
10. 10. Add the rice to the pot and sauté it briefly.
11. 11. Deglaze the mixture with white wine.
12. 12. Stir in the porcini mushroom powder.
13. 13. Gradually pour in broth.
14. 14. Stir occasionally while the rice cooks for about 15 to 20 minutes.
15. 15. Stop when the rice has a slight bite and the mixture is creamy.
16. 16. Add the reserved mushrooms and tomato strips to the pot.
17. 17. Let them heat through for the last five minutes of cooking time.
18. 18. Stir in the remaining butter and Parmesan cheese.
19. 19. Season the risotto to taste with salt and pepper.
20. 20. Serve the dish garnished with fresh sage leaves.

Nutrition per serving

• kcal: 680
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 82 g