Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes

Official MAGGI®
Risotto with Mushrooms, Fine Herbs and Sun-Dried Tomatoes
15 min
45 min
4 servings

The Secret Ingredient


  • 3 MAGGI® Vegetable Flavor Bouillon Cubes
  • 3 cups water
  • 2 tablespoons vegetable oil, divided
  • 1/2 large white onion, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup white wine
  • 1 cup Arborio rice
  • 2 cups sliced mushrooms
  • 1/2 tablespoon finely chopped parsley
  • ½ tablespoon finely chopped fresh dill
  • 1/2 tablespoon chopped fresh basil
  • ½ cup sun-dried tomatoes, cut into thin strips

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.