Mushrooms and Sundried Tomatoes Risotto

For a cheap and cheerful midweek supper, this risotto is an easy-to-make meal for singletons, couples and families alike.


Serves 2

1 onion, peeled and finely chopped

100g mushrooms, cleaned and chopped

100g sundried tomatoes, chopped

100g risotto rice (or plain white or brown rice are fine, too)

Drizzle of oil from the jar of sundried tomatoes

800ml vegetable stock

1 tbsp basil


  • Put the chopped onion in a frying pan, adding a splash of water to prevent the onion from sticking to the pan plus a pinch of salt cooking it until soft and translucent in appearance.

Dawn: A pinch of slat prevents the onion turning a brown colour while it is softening and helps show off the final appearance of this glistening jewel of a dish to its full advantage.

  • Next, add the chopped mushrooms and sundried tomatoes with a drizzle of the oil they have come in, and cook for about 5 minutes or until the mushrooms have turned soft in texture.
  • Wash the rice and add to the pan, stirring until it is covered in the oil.
  • Then add a ladle at a time of the vegetable stock, continuously stirring the ingredients together until the liquid has been absorbed into the rice mixture. Add a ladle at a time until all the stock has been used and the combined ingredients look creamy in consistency.
  • Season with salt and pepper.

Dawn: The rice will have become plump so you’ll know it’s cooked. Serve with either warm crusty bread in warm bowls or with a mixed green leaf salad or fresh vegetables.

I’ve used risotto rice here but you can use any rice that you have in your cupboards and this is a very easy, cheap and tasty supper to make. And for families of, say 4, simply double up the ingredients.

Risotto originates from northern Italy and is traditionally served as a starter dish Bon appetite!

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