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

A white plate of vegetable risotto with tomatoes, asparagus, and mushrooms sits on a rustic wooden table, next to a fork and white napkin.

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

This creamy mushroom risotto with cherry tomatoes, asparagus, and sun-dried tomatoes is a classic Italian weeknight dinner. Ready in 30 minutes with Arborio rice.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 416kcal

Author: Lora

Ingredients

1½ cups Arborio rice
1 quart vegetable stock or chicken stock kept warm
2 tablespoons extra virgin olive oil
¼ cup onion finely chopped
½ cup cherry tomatoes chopped
½ cup mixed mushrooms sliced
¼ cup thin asparagus chopped (tips reserved separately)
5 sun-dried tomatoes chopped
¼ cup dry white wine
¼ cup Parmigiano-Reggiano freshly grated
1 tablespoon unsalted butter
Salt and pepper to taste

Instructions

Heat the stock in a medium saucepan over low heat and keep it at a gentle simmer throughout cooking.
In a large heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion, cherry tomatoes, mushrooms, asparagus stalks, and sun-dried tomatoes. Sauté 2 to 3 minutes until softened.
Add the Arborio rice and stir for about 2 minutes until every grain is coated in oil and slightly translucent at the edges.
Pour in the white wine and stir until fully absorbed, about 1 minute.
Add one ladle of hot stock and stir until absorbed. When the rice looks almost dry, add another ladle. Continue this process, stirring frequently, for about 15 to 16 minutes.
Stir in the reserved asparagus tips. Continue adding stock one ladle at a time for another 3 to 4 minutes until the rice is tender but still slightly firm at the center.
Remove from 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.

Notes

Keep the stock hot throughout — adding cold stock drops the temperature and affects the final texture.
Toast the rice for a full 2 minutes before adding the wine to give it structure and prevent mushiness.
Add the asparagus tips in the last few minutes of cooking so they stay bright and tender rather than going soft.
Stir in the butter and Parmigiano vigorously off the heat — this step (mantecatura) is what makes risotto silky rather than just starchy.
Serve immediately. Risotto thickens quickly as it sits. Have warm bowls and guests ready before finishing.

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