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+ servings

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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