Risotto with mushrooms, herbs, and sun-dried tomatoes by MAGGI®, featuring Arborio rice and MAGGI® Vegetable Bouillon Cubes.
MAINS

Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes

Official MAGGI®
Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
45 min
Recipe Info - Serving Size
Servings
4 servings

Dive into a heartwarming meal perfect for any occasion with Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes.

This dish from Official MAGGI® brings together a symphony of flavors that is sure to delight your senses. The rich and creamy texture of arborio rice creates a perfect canvas for the earthy mushrooms, aromatic fine herbs, and tangy sun-dried tomatoes. Made with authentic MAGGI® Vegetable Flavor Bouillon Cubes, every bite bursts with robust flavors.

The mix of fragrant herbs enhances the aroma, making each spoonful a fragrant experience. The sundried tomatoes add a tangy depth that balances the savory taste of the bouillon-infused mushrooms beautifully. The nuances of these ingredients come together seamlessly in a dish that is not only full of flavor but also inviting and satisfying.

Ideal for those seeking an intermediate-level recipe, this risotto can be prepared with ease, making it a splendid choice for a weeknight dinner or a special occasion. Its meatless nature aligns with vegetarian and vegan dietary preferences, making it a versatile entrée that suits varying tastes while also being nut-free. Whether you're preparing it as a side dish or a main course, this risotto is an exemplary showcase of how simple ingredients can be transformed into a feast of flavors.

Delight in the comforting warmth of Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes, and let MAGGI® guide you through the journey of creating a meal you're sure to revisit time and time again.

Ingredients

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Equipment Needed

  • Maceta
  • Pan
  • Cuchara de cocina

The Secret Ingredient

Package of Vegetable Bouillon with assorted chopped vegetables in a bowl on a yellow and green background.

Vegetable Bouillon 20 Cubes

Make It

Step 1

In a medium saucepan, heat bouillon cubes and water over medium heat until the water boils and a vegetable stock remains.

Step 2

In a separate large saucepan, heat 1 tablespoon oil over medium heat for 3 minutes; add onion and garlic and cook for 2 more minutes. Add wine to the pan and cook for 1 minute; add rice and stir constantly with a spoon for 3 minutes.

Step 3

Add hot vegetable stock to the rice little by little, stirring constantly. As the vegetable stock is absorbed, keep adding more until the rice is well cooked and thick.

Step 4

In a medium skillet, heat the remaining tablespoon oil for 3 minutes; add the mushrooms and sauté for 2 more minutes.

Step 5

Add parsley, dill, basil and sun-dried tomatoes to the mushrooms; stir in gently and remove from heat. Add mushroom mixture to the rice; mix until well combined and remove from the heat. Serve immediately.

Ingredients