Mushroom Risotto with Tomatoes & Cheddar Cheese

  • Yield: 4 servings


  • 7 ounces risotto
  • 4 cups vegetable stock
  • 5 ounces mushrooms, slices
  • 2 ounces tomato, diced
  • 8 - 10 leaves of fresh basil
  • 4 tablespoons butter
  • 7 ounces Cheddar cheese, cubed
  • 2 ounces shallot, diced
  • Salt and pepper, to taste


  • Melt the butter in a large frying pan over medium heat. Add the onion and sliced mushrooms and cook for 3-4 minutes. Add the risotto and stir well. Add a small amount of vegetable stock, keeping the pan on a medium heat. When the stock has been absorbed, add a little more vegetable stock and continue to stir. Repeat this process for 8-10 minutes, then taste the risotto. If cooked, stop adding stock. The risotto will now have a soft creamy texture.
  • Season with salt and pepper. Add 3/4 of the cubed Cheddar cheese, tomato and basil leaves, stirring over heat for 2-3 minutes until the cheese melts and the basil wilts.
  • Serve and top with fresh basil and diced cheese.