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
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

as desired


1/2 Tbsp

80 g (2.8 oz.)

200 g (7 oz.)

30 g (1 oz.)


250 ml (8.5 fl. oz.)


  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.

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