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All Recipes, Main Dishes / August 1, 2017

Risotto with Mushrooms and Sundried Tomatoes

– Risotto with Mushrooms and Sundried Tomatoes –

I was born in Valencia, Spain, where paella is king, so rice is a big deal for me, but my love for rice goes beyond paella. I love any great rice dish, and a well prepared risotto is on the top of my list. Like paella, risotto is a very versatile dish, you can pretty much make it with any ingredients that you love. After many attemps, I created this risotto with mushrooms and sundried tomatoes, and let me tell you, the flavor of this risotto is huge, it´s well balanced, and best of all, it´s easy to make. Unlike paella, where once you add the broth you don´t stir the rice, risotto is completely the opposite, you have to continue to stir the rice throughout the entire process. Now, don´t let this intimidate you, it is very easy to do, and you are instantly rewarded with a creamy and irresistible dish. The reason why you have to stir the rice with the broth the entire time, is to release the starch from the rice, which is what gives risotto that beautiful creamy texture. Watch the video below on how to make this risotto with mushrooms and sundried tomatoes, and be prepared to impress even the toughest of critics. Salud!

Watch the Video Below on How to Make Risotto with Mushrooms and Sundried Tomatoes

Risotto with Mushrooms and Sundried Tomatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1 Cup Arborio Rice
  • 2 Cups Vegetable Broth
  • 1 Cup Dry White Wine
  • 2 Cloves of Garlic
  • 1 Onion
  • 5 Button Mushrooms
  • 3 Slices of Sundried Tomatoes in Vegetable Oil
  • 1 Tsp Dried Thyme
  • 1/8 Cup Shredded Queso Manchego
  • 3 Tbsp Extra Virgin Spanish Olive Oil
  • Chives
  • Freshly Cracked Pepper
  • Sea Salt


  1. Finely mince 2 cloves of garlic, finely dice 1 small onion, thinly slice 5 button mushrooms and finely dice 3 sundried tomatoes
  2. Heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil
  3. Once the oil get´s hot, add the finely diced onions to the pan, mix with the oil and cook for about 4 minutes
  4. Add the minced garlics to pan, mix with the onions and add the mushrooms and diced sundried tomatoes into the pan and mix everything together, cook for about 4 minutes
  5. Next add 1 teaspoon of dried thyme, a generous pinch of freshly chopped chives, season with sea salt and freshly cracked black pepper, and mix it all together
  6. Now add 1 cup of Arborio rice to the pan, mix it in with the vegetables and cook for about 4 minutes
  7. Add 1 cup of dry white wine (I used a white wine from La Rioja) into the pan and continue to stir everything until the wine has evaporated
  8. Now it´s time to add the broth, you want to add about 2 cups of vegetable broth into the pan, but you want to add it in portions, so start by adding 1/2 cup and stir it in with the rice, once the broth has evaporated into the rice, add about a 1/4 cup of broth and continue to stir, and repeat this process until you are down to your last 1/4 cup of broth, then lower the fire to a LOW heat, add the last 1/4 cup of broth and stir
  9. When there is but a kiss of broth left in the pan, turn off the fire and shred about 1/8 cup of freshly shredded Manchego cheese on top of the rice and cover the pan with a lid
  10. After about 3 minutes, remove the lid from the pan, transfer the risotto into serving plates and garnish with fresh chives
  11. Enjoy!

Recipe Notes

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