Cherry Tomato and Shimeji Mushroom Risotto

Cherry Tomato and Shimeji Mushroom Risotto

Warm yourself up with this tasty risotto. A gut-friendly recipe with ripe tomatoes!

Cooking time
15min
Calories
429kcal
Sodium
600mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

as desired

10

1/2 Tbsp

80 g (2.8 oz.)

cooked rice

200 g (7 oz.)

30 g (1 oz.)

(A)

1 Tbsp

250 ml (8.5 fl. oz.)

Directions

  1. Divide the shimeji mushrooms into individual stems. Mince the parsley.
  2. Heat the olive oil in a pot, then saute the cherry tomatoes and shimeji mushrooms over medium heat for about 3 minutes.
  3. Add in (A) and the canned tuna. Once boiling, add in the rice and simmer over low heat for 4 to 5 minutes.
  4. Serve into bowls, then sprinkle on the cheese and parsley.

Cooking Basics

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

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