Photo: Cherry Tomato and Shimeji Mushroom Risotto

Warm yourself up with this tasty risotto!

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

100 g (3-1/2 oz.)

as desired


1/2 Tbsp

80 g (2-3/4 oz.)

200 g (7 oz.)

30 g (1 oz.)


1 Tbsp

1 Tbsp

1 Tbsp

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 sauté the cherry tomatoes and shimeji mushrooms over medium heat for about 3 minutes.
  3. Add in (A) and the canned tuna. When boiling, add the rice and cook for about 4 to 5 minutes.
  4. Serve after sprinkling on the cheese and parsley.