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Creamy Vegetarian Risotto with mushrooms and tomatoes

Delicious and easy creamy vegetarian risotto recipe
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Keyword: cherry tomatoes, creamy, mushrooms, risotto
Servings: 2 people


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 onion
  • 200 grams arborio rice (Around 1 cup)
  • 600 ml vegetable broth
  • 1/2 cup peas
  • 1 1/2 cups cherry tomatoes
  • 2 cups mushrooms
  • 1 generous tbsp cream
  • 1/2 tbsp basil
  • Grated cheese to serve Parmesan is the traditional cheese used
  • Salt and pepper to taste


  • Prepare all the vegetables and ingredients.
  • In a large pan, cook the mushrooms with some olive oil for about 5 minutes. When they are browning/starting to gold, set aside in a bowl.
  • In the same pan, add some more olive oil and cook the onion and the garlic for around 2 minutes at high temperature.
  • Add the rice and the basil and stir for 1 minute then reduce the heat to medium.
  • Gradually add the broth (in small amounts). When the rice absorbs all the broth, add more. Repeat this until the rice is al dente.
  • Add the peas to the rice after 5 minutes of cooking the rice.
  • Add the cherry tomatoes after 10 minutes of cooking the rice.
  • Add the mushrooms after 12 minutes of cooking the rice.
  • When the rice is al dente (not too hard, not too soft), remove from the heat and add the cream. Mix well.
  • Serve the risotto in a bowl and top it with some grated cheese. Enjoy!



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