Cherry Tomato and Shimeji Mushroom Risotto
Warm yourself up with this tasty risotto. A gut-friendly recipe with ripe tomatoes!
15min
429kcal
600mg
- 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.
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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