Vegetarian

Triple Tomato and mushroom risotto is for Dinner.

Triple Tomato and mushroom risotto takes 5 minutes to prepare.

Triple Tomato and mushroom risotto takes 20 minutes to cook.

Triple Tomato and mushroom risotto makes 4 servings.

The ingredients for Triple Tomato and mushroom risotto are:

2 tbsp olive oil
1 onion chopped
300g risotto rice
1 pint hot water
1 oxo vegetable stock cube
25g butter
2 tbsp tomato paste
150g mushrooms, chopped
1 400g can chopped tomotos
200g tomatos, chopped

Here is how you make Triple Tomato and mushroom risotto:

-Heat the oil in a large pan. -Stir in the chopped onion, mushroom and tomato paste until onions are soft and translucent-Add the rice, coat in oil and cook for 2 mins-Add the stock and canned tomatos a ladle at a time, only adding the next ladle when the rice has absorbed most of the stock.-Remove from te heat and add the butter and chopped tomatos. -Sprinkle on Cheese if desired (not included in nutritional calculationsServing Size: Makes Four ServingsNumber of Servings: 4Recipe submitted by SparkPeople user CSISILVERLOCK.

The nutritional information for Triple Tomato and mushroom risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 381.6

• Total Fat: 11.8 g
• Cholesterol: 7.6 mg
• Sodium: 280.1 mg
• Total Carbs: 66.2 g
• Dietary Fiber: 4.3 g
• Protein: 7.5 g