Emergency Recipe for Tomato and Mushroom Risotto

Posted by Growing Community on

by Me & My Veg Mouth

Early January is almost always leftover season. Here’s an easy risotto recipe using leftover grains from the adlai tabouli we served as media noche starter and leftover tomato juice from the Bloody Marys we enjoyed. Using cooked whole grains makes for a quick, fuss-free risotto that’s perfect when one is too lazy to stand over the stove, coaxing out the starches, and the cool evenings are better spent lounging, watching Netflix, bowl of risotto in hand.


  • 2 Tablespoon extra-virgin olive oil
  • 4 pcs garlic, minced
  • 1 c mushrooms strips (we used fresh shiitake)
  • 2 T tomato paste
  • 1/2 c cherry tomatoes
  • 1 1/2 to 2 c leftover cooked adlai
  • 1/2 c leftover tomato juice
  • salt and pepper


  1. Heat 1 Tablespoon oil in pan. Sauté half of minced garlic for a minute, then add the mushrooms. Season with salt. Sauté until cooked. Transfer to a plate.
  2. In the same pan, add 1 T of oil and sauté remaining garlic for a minute over low heat.
  3. Increase heat to medium low, add tomato paste and sauté tomato paste until dark, around 3 minutes.
  4. Add cooked adlai and mix so that the grains are coated with the tomato paste.
  5. Add 1/4 c of tomato juice and cherry tomatoes into the pan, and stir until much of the liquid has been absorbed by the grains and they are a bit creamy. Repeat, seasoning to taste.
  6. Tip in mushrooms, mix well, and remove from heat. Serve immediately with an extra drizzle of olive oil, if you wish.

Note: We recommend whole grains. Cooked white rice may break down with the addition of liquid. Serve with roasted vegetables, roasted tomatoes, or garnish with basil or parsley. 

Discover our cherry tomatoes and other vegetables when you order our Gulay Pambahay subscription. You can use red or black rice to kick your risotto up a notch, order a jar today.

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