Mushroom Risotto with Cherry Tomatoes (Risotto con i Funghi e Pomodorini)

Creamy, satisfying mushroom risotto with cherry tomatoes, asparagus, sun-dried tomatoes, and Parmigiano-Reggiano. A classic Italian rice dish made with Arborio rice and finished with butter for that signature silky texture. Ready in about 30 minutes.

If you love Italian rice dishes, our Risotto Recipes collection has more variations to explore - and for a lighter Italian dinner with similar vegetables, our Simple Eggplant and Zucchini Pasta is another easy weeknight option.

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Jump To

• Why You'll Love This Recipe
• Ingredient Notes
• How to Make Mushroom Risotto
• Expert Tips
• Mushroom Risotto with Cherry Tomatoes (Risotto con i Funghi e Pomodorini)
• Frequently Asked Questions

Risotto and I became close friends when I met my husband Fabrizio. He made it look effortless, the way he makes everything in the kitchen look effortless. Being married to a chef has pushed me past more cooking fears than I can count. Risotto was one of the early ones. It took a few tries to get the right bite and that luscious, creamy consistency - but once I had it, that was it. Risotto every week in our house, made by me.

The key thing I learned early on: risotto asks for your full attention. Everything needs to be ready before you start. Stock warm and simmering on the back burner, vegetables prepped and within reach, nothing pulling you away from the pot. Give it that and it will reward you every time.

This version is loaded with mixed mushrooms, sweet cherry tomatoes, tender asparagus tips, and sun-dried tomatoes for depth. It is substantial enough to serve as a main course and elegant enough to put in front of guests. One of the most reliable dishes I know.

Why You'll Love This Recipe

• A classic Italian mushroom risotto with extra depth from sun-dried tomatoes and asparagus
• Finished with butter and Parmigiano for the silkiest, creamiest texture
• Easily made vegetarian by using vegetable stock
• Impressive enough for guests, simple enough for a weeknight
• Ready in about 30 minutes once you start stirring

Ingredient Notes

• Arborio rice - One and a half cups. Arborio is the classic risotto rice - its high starch content is what creates the signature creamy texture as it cooks. Do not rinse it before using; you want all that starch. Carnaroli or Vialone Nano are excellent substitutes if you can find them.
• Vegetable or chicken stock - One quart, kept at a gentle simmer in a separate saucepan throughout cooking. Hot stock is essential - adding cold stock to the rice drops the temperature and slows the cooking process. Use a good-quality low-sodium stock so you can control the seasoning.
• Olive oil - Two tablespoons for sautéing the vegetables and toasting the rice. Use extra virgin olive oil for the best flavor.
• Onion - A quarter cup, finely chopped. The onion forms the flavor base of the risotto. Keep the pieces small so they melt into the dish rather than standing out.
• Cherry tomatoes - Half a cup, chopped. They add sweetness and a little acidity that lightens the richness of the risotto. Use the ripest, most flavorful tomatoes you can find.
• Mixed mushrooms - Half a cup, sliced. A mix of cremini, shiitake, and oyster mushrooms gives the best depth of flavor. Frozen mushrooms work in a pinch. If using dried mushrooms, rehydrate them first and use the soaking liquid as part of your stock for extra earthiness.
• Thin asparagus - A quarter cup, chopped, with the tips reserved separately. The tips go in toward the end of cooking to stay bright and tender. If asparagus is not in season, skip it or substitute with fresh peas or spinach.
• Sun-dried tomatoes - Five pieces, chopped. They add a concentrated, savory depth that fresh tomatoes cannot replicate. Oil-packed sun-dried tomatoes are softer and more flavorful than dry-packed - drain them before chopping.
• White wine - A quarter cup. Use a dry white wine you would actually drink - nothing labeled 'cooking wine.' The wine deglazes the pan after the rice is toasted and adds a subtle brightness. It cooks out fully, so the dish is alcohol-free by the time it is ready.
• Parmigiano-Reggiano - A quarter cup, freshly grated. Added at the very end along with the butter - this is called the mantecatura, the finishing step that makes risotto creamy and glossy rather than just starchy. Buy a wedge and grate it yourself.

• Unsalted butter - One tablespoon, stirred in at the end. This is the secret to the final creaminess of a great risotto. If you are cutting back on butter, you can omit it - the risotto will still be good - but it will not have the same silky finish.
  Salt and pepper - Season at the end, after the Parmigiano and butter go in, since the cheese and the stock both carry salt.

How to Make Mushroom Risotto

Step 1: Warm the Stock

Pour the vegetable or chicken stock into a medium saucepan and bring it to a gentle simmer over low heat. Keep it warm throughout the entire cooking process. This is not optional - adding cold stock to the rice is one of the most common mistakes when making risotto.

Step 2: Sauté the Vegetables

In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the chopped onion, cherry tomatoes, mushrooms, asparagus stalks (not the tips yet), and sun-dried tomatoes. Sauté for 2 to 3 minutes until the onion is softened and slightly translucent.

Step 3: Toast the Rice

Add the Arborio rice to the pot and stir constantly for about 2 minutes until every grain is coated in oil and the rice begins to look slightly translucent around the edges. This toasting step is important - it helps the rice cook evenly and hold its shape.

Step 4: Add the Wine

Pour in the white wine and stir until it is fully absorbed, about 1 minute. The sizzle and steam as the wine hits the hot pan is one of the best parts of making risotto.

Step 5: Add the Stock, Ladle by Ladle

Add one ladleful of hot stock to the rice and stir constantly until it is fully absorbed. When the rice looks almost dry again, add another ladle. Continue this process, adding stock one ladle at a time and stirring between each addition. Do not rush - this steady, patient stirring is what releases the starch from the rice and creates the creamy texture.

About 3 to 4 minutes before the rice is done (after about 15 to 16 minutes of adding stock), stir in the reserved asparagus tips. They only need a few minutes to cook through and stay bright and tender.

Step 6: Finish and Serve

The risotto is ready when the rice is creamy and tender but still has a slight bite in the center - firm but not crunchy, usually after about 20 minutes total. Remove from the heat. Stir in the butter and Parmigiano-Reggiano vigorously until the risotto looks glossy and creamy. Taste and season with salt and pepper. Serve immediately in warm bowls.

Expert Tips

• Keep the stock hot throughout cooking. Cold stock added to the rice slows everything down and affects the texture. A separate saucepan on low heat behind your risotto pot is the setup that works best.
• Do not walk away. Risotto needs constant attention and fairly constant stirring to release the starch properly. Put your phone down, have a glass of wine, and enjoy the process.
• Toast the rice for a full 2 minutes before adding the wine. This step gives the risotto structure and prevents the grains from turning mushy before they are properly cooked.
• The mantecatura matters. Stirring in cold butter and Parmigiano vigorously off the heat at the end is what transforms a starchy rice dish into something silky and restaurant-quality. Do not skip it.
• Serve immediately. Risotto waits for no one. It begins to thicken and stiffen within minutes of leaving the pan. Have your bowls warm and your guests at the table before you start the final step.

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Frequently Asked Questions

What mushrooms are best for mushroom risotto?

A mix gives the best result. Cremini mushrooms are mild and meaty; shiitake adds an earthy, umami depth; oyster mushrooms have a delicate texture. Any combination of two or three varieties is ideal. Dried porcini mushrooms (rehydrated, with their soaking liquid added to the stock) add an extraordinary depth if you can find them. Avoid plain white button mushrooms if you want real flavor.

Do you need to stir risotto constantly?

Fairly constantly, yes. You do not need to stand over it with a spoon moving non-stop, but risotto needs consistent attention. The stirring releases the starch from the Arborio rice and creates the creamy texture. Leaving it for extended periods causes the rice to cook unevenly and stick to the bottom of the pan. Stay close and stir often.

What rice is best for risotto?

Arborio is the most widely available and works beautifully. Carnaroli is considered the gold standard in Italy - it is slightly firmer and holds its shape better, making it easier to achieve the ideal al dente texture. Vialone Nano is another excellent choice, popular in the Veneto. Do not substitute with long-grain rice or basmati - they do not have the starch content needed for a creamy risotto.

Can you make risotto ahead of time?

Traditional risotto is best served the moment it is done. However, you can cook it about 75 percent of the way through, spread it onto a baking sheet to cool quickly, then refrigerate it. When ready to serve, reheat it in the pan with a splash of warm stock and finish the cooking from there. This trick is used in professional kitchens and works well for dinner parties.

How do I make risotto creamy without cream?

The creaminess in a proper risotto comes from two things: the starch released by the Arborio rice during the slow ladle-by-ladle cooking process, and the butter and Parmigiano stirred in vigorously at the end (the mantecatura). No cream is needed or traditional. The key is patience during cooking and that final off-heat stir.

Can I use vegetable stock instead of chicken stock?

Yes, and it makes the dish fully vegetarian. A good-quality vegetable stock works beautifully with mushrooms and tomatoes. If you use the soaking liquid from dried mushrooms in place of some of the stock, the vegetarian version can be even more deeply flavored than one made with chicken stock.