Mushroom Tomato Risotto

Instructions

1. 1

   Begin by finely chopping the onion and garlic.

2. 2

   Heat the olive oil in a large pan over medium heat.

3. 3

   Add the chopped onion and garlic to the pan and sauté until the onion becomes translucent.

4. 4

   Slice the mushrooms and add them to the pan, cooking until they are soft.

5. 5

   Dice the tomatoes and add them to the pan, stirring well.

6. 6

   Add the Arborio rice to the pan and stir to coat the rice with the oil and vegetables.

7. 7

   Gradually add the vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.

8. 8

   Continue this process until the rice is creamy and cooked to your desired texture, about 18-20 minutes.

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve the risotto hot, garnished with fresh herbs if desired.