Learn to cook a flavorful Tomato Risotto with Broccoli and Mushrooms, ideal for a cozy meal.

Risotto al pomodoro con broccoli e funghi

Tomato Risotto with Broccoli and Mushrooms is a rich, autumnal twist on the classic Italian tomato risotto. This dish combines creamy, buttery rice with freshly blanched broccoli florets and the distinctive taste of marinated honey mushrooms. It’s an ideal dish for a cozy, everyday lunch.

Prepare this Tomato Risotto with Broccoli and Mushrooms for an original and hearty version of a beloved Italian classic.

Ingredients

• 1 cup Arborio rice
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 cup tomato sauce
• 1 cup broccoli florets, blanched
• 1/2 cup marinated honey mushrooms
• 1 onion, finely chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups vegetable broth

Instructions

1. In a large pan, heat olive oil over medium heat and sauté the chopped onion until translucent.
2. Add Arborio rice to the pan, stirring to coat with oil and onion.
3. Pour in the tomato sauce and mix well.
4. Gradually add the vegetable broth, stirring constantly, allowing each addition to be absorbed before adding more.
5. Once the rice is creamy and al dente, stir in the butter and Parmesan cheese.
6. Add the blanched broccoli florets and marinated mushrooms, mixing gently.
7. Season with salt and pepper to taste, then serve hot, garnished with additional Parmesan if desired.

If you’re looking for more broccoli risotto recipes, try:

• Risotto with Broccoli
• Risotto with Broccoli and Cashews
• Risotto with Broccoli and Cannellini Beans
• Risotto with Broccoli and Anchovies
• Venere Rice with Broccoli and Seafood
• Risotto with Broccoli and Pecorino

Total Time: 45 min

Cuisine: Italian