Roasted Tomato and Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy Arborio rice infused with roasted tomatoes and earthy mushrooms, finished with fresh basil for a comforting weeknight meal. This italian-inspired one pot (vegetarian) ready in about 50 minutes pairs Arborio rice, Cherry tomatoes, Mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss halved cherry tomatoes and sliced mushrooms with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 15-20 minutes until tomatoes blister and mushrooms are tender.
  3. Step 3: Heat 1 tbsp butter in medium saucepan over medium heat. Add chopped onion and cook 3-4 minutes until softened.
  4. Step 4: Add minced garlic and cook 1 minute until fragrant.
  5. Step 5: Stir in Arborio rice and cook 1 minute to coat.
  6. Step 6: Pour in white wine and cook until evaporated, stirring constantly.
  7. Step 7: Add 1 cup hot broth, stir until absorbed. Repeat adding broth 1 cup at a time, waiting for absorption before adding more, for 20-25 minutes until rice is creamy.
  8. Step 8: Stir in roasted tomatoes and mushrooms, remaining 1/2 cup broth, and fresh basil. Cook 2 minutes.
  9. Step 9: Remove from heat. Stir in remaining 1 tbsp butter and grated Parmesan until melted. Season with salt and pepper if needed.

Frequently asked questions

How long does Roasted Tomato and Mushroom Risotto take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Tomato and Mushroom Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Roasted Tomato and Mushroom Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Tomato and Mushroom Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Tomato and Mushroom Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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