Cherry Tomato and Shimeji Mushroom Risotto
Warm yourself up with this tasty risotto. A gut-friendly recipe with ripe tomatoes!
15 minutes
429kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Divide the shimeji mushrooms into individual stems. Mince the parsley.
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Heat the olive oil in a pot, then saute the cherry tomatoes and shimeji mushrooms over medium heat for about 3 minutes.
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Add in (A) and the canned tuna. Once boiling, add in the rice and simmer over low heat for 4 to 5 minutes.
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Serve into bowls, then sprinkle on the cheese and parsley.
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