Cherry Tomato and Shimeji Mushroom Risotto

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Cooking Time

15 mins

Category

Soup

Ingredients

2 portions

Shimeji mushrooms 400 g [400g]
Parsley as desired [3g]
Cherry tomatoes 10 piece(s) [100g]
Olive oil 1/2 tbsp(s) [6.8g]
Tuna(canned, no oil added) 80 g [80g]
Cooked rice 200 g [200g]
Processed cheese(shredded) 30 g [30g]
(A)
KIKKOMAN Less Salt Soy Sauce 1 tbsp(s) [17g]
Manjo Mirin 1 tbsp(s) [17.6g]
Sake(cooking sake) 1 tbsp(s) [15g]
Water 250g
  1. Divide the shimeji mushrooms into individual stems. Mince the parsley.
  2. Heat the olive oil in a pot, then saute the cherry tomatoes and shimeji mushrooms over medium heat for about 3 minutes.
  3. Add in (A) and the canned tuna. Once boiling, add in the rice and simmer over low heat for 4 to 5 minutes.
  4. Serve into bowls, then sprinkle on the cheese and parsley.
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