Tomato Mushroom Risotto

Risotto is one of those dishes that I love to make because I never make it the same way. It’s what I love to do as a cook – improvise!

Typically I use butter, aromatics, wine, broth, and finish with cream and/or cheese.

But the add-in options are practically endless. I’ve used chopped tomatoes, grated zucchini, pesto, canned pumpkin, and carrot juice. It all works. I’ve even made risotto with Thai flavors. Who says risotto must only have Italian flavors? Well, some people might, but I’m 63% Italian, so I stand my ground.

There are two reasons that this risotto is unique. One reason is that I’m using tomato powder.

I posted a while back on the book Spice Companion, where I learned to make tomato powder simply from oven-dried tomatoes.

The other special ingredient is mushroom powder, which is a seasoned mixture of ground dried mushrooms. I found the recipe on Tandy Sinclair’s blog called Lavender and Lime.

I didn’t follow her recipe exactly, shown below, only because Tandy included rosemary and thyme and I wanted the mushroom powder more generic in flavor.

My version had garlic pepper, black pepper, white pepper, and cayenne pepper plus salt in a variety of wild dried mushrooms that I ground using a dry blender jar.

So here’s how I made this risotto.

Tomato Mushroom Risotto

3 tablespoons unsalted butter
2 shallots, finely diced
1 1/4 cup Arborio rice
Big splash of Riesling or Pinot Gris or Graves
Chicken broth, mildly flavored, approx. 2 1/2 cups
1 heaping tablespoon tomato powder
1 tablespoon mushroom powder
Salt, to taste
Grated Parmesan, optional

Heat butter in medium saucepan over medium-low heat. Add shallots and sauté slowly; don’t allow much browning.

Add the rice and stir well for a minute. All of the grains should be coated with butter.

Add some wine and stir in well.

Then begin adding the broth, a little at a time and stir well after each addition. Stirring is an important part to the resulting creaminess of the risotto.

As you’re continuing to add broth and stir the rice, find that special position on the stove where the liquid isn’t cooking off too fast, but the fire isn’t so low that cooking stops.

When the rice has absorbed just about all of the liquid it can, add the tomato and mushroom powders and stir well.

Continue adding broth, water, or even some cream, until the rice is fully cooked. Taste for salt.

I personally love white pepper in risottos, but I didn’t want it to overpower the tomato and mushroom flavors.

To serve, I added a bit of grated Parmesan. Feta cheese would be good as well.

Plus I sprinkled on a few parsley leaves just for color.

The tomato and mushroom flavors in this risotto really sing. Grilled steak or chicken could be added, or maybe some braised short ribs. But I will always have tomato powder and mushroom powder in my seasoning arsenal.

By Published On: October 18th, 201874 Comments on Tomato Mushroom Risotto

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. sallybr October 18, 2018 at 7:04 AM - Reply

    Love tomato powder, I usually just add to rice, but the idea of a risotto… wow!

    • chef mimi October 18, 2018 at 8:01 AM - Reply

      Well, not too different than rice, but that mushroom powder really comes in handy as well!

  2. Eugenia October 18, 2018 at 7:58 AM - Reply

    It looks amazing and 100% with you on improvising, especially with risotto!

    • chef mimi October 18, 2018 at 8:01 AM - Reply

      It’s the only way to cook, I think, unless you’re trying out a special recipe.

  3. Debra Eliotseats October 18, 2018 at 8:09 AM - Reply

    Definitely something to have in the pantry repertoire. I wish I had had enough tomatoes to dry this summer. Sigh. Lovely looking risotto. I would eat it as a meal. No steak needed.

    • chef mimi October 18, 2018 at 8:59 AM - Reply

      Oh, it was a horrible gardening summer, wasn’t it. You can actually buy tomato powder. I used to buy powders back when I catered to color things like tortillas and crepes. Stupid me never used them for flavoring!

  4. jenniferguerrero1 October 18, 2018 at 8:27 AM - Reply

    That’s too neat. I’ll have to check out that book. I never heard of tomato powder before. I love mushroom powder. I think it hits a lot of the same notes as MSG.

    • chef mimi October 18, 2018 at 8:58 AM - Reply

      MSG? Really?!! Without giving you a headache, though!

      • jenniferguerrero1 October 18, 2018 at 10:10 AM

        I bought MSG for a specific recipe. I licked my finger and tasted it in isolation so I’d know what it was bringing to the party. I’d tasted that before. Then it hit me that it tastes so similar to mushroom powder. Mushroom powder has that same “I want more of this” effect. But with no downside.

  5. David @ Spiced October 18, 2018 at 10:16 AM - Reply

    What an interesting recipe! I love the idea of using ground sundried tomatoes and ground mushrooms. I’ve ground up mushrooms before to use as a steak rub, but I can see how they’d work really well in risotto, too! Yum!

    • chef mimi October 18, 2018 at 11:07 AM - Reply

      Oh, well that’s a fabulous idea! Does the mushroom powder burn?

  6. Tasty Eats Ronit Penso October 18, 2018 at 10:16 AM - Reply

    Love the idea of using the powders rather than actual mushrooms/tomatoes!

    • chef mimi October 18, 2018 at 11:06 AM - Reply

      The powders are really versatile. I just have to remember I have them!

  7. canelakitchen October 18, 2018 at 10:45 AM - Reply

    really delicious I love mushrooms !! and tomatoes !

    • chef mimi October 18, 2018 at 11:06 AM - Reply

      Thank you! Me, too!

  8. Chef Bill, Suppertime Blues October 18, 2018 at 11:40 AM - Reply

    I’ll add my voice to the chorus of powder fans. Concentrated flavors without significantly changing the texture works for me. I hadn’t considered with risotto though, so thanks for the inspiration to play with my food :).

    • chef mimi October 18, 2018 at 11:41 AM - Reply

      Exactly! I’ve added the mushroom powder to stews that didn’t contain mushrooms. And recently I made a faux chili and then realized I didn’t have any tomato paste…. enter tomato powder! Worked like a charm.

  9. Linger October 18, 2018 at 12:04 PM - Reply

    Who doesn’t love a good risotto? And your mushroom one looks fantastic! I am so interested in your tomato powder. I will have to check out the book. Thanks for all your tips.

    • chef mimi October 18, 2018 at 1:59 PM - Reply

      What funny is that I used to buy a variety of powders, including tomato powder, just for their colors. I’d color dough and make tortillas, then cut into leaf shapes and crisp them up like chips for baked Brie and such back when I catered. But I never used them for their flavors. So silly!

  10. Adrianne October 18, 2018 at 12:10 PM - Reply

    I love a risotto with a big splash of wine! Very interesting with the tomato and mustard powder Mimi.

    • chef mimi October 18, 2018 at 1:57 PM - Reply

      Not mustard. Mushroom. I’m sure that’s what you meant…. mustard would definitely do different things to the flavor!!

  11. Conor Bofin October 18, 2018 at 2:35 PM - Reply

    Tomato powder! That’s inspirational.

    • chef mimi October 18, 2018 at 2:44 PM - Reply

      It is. Good stuff.

  12. Anonymous October 18, 2018 at 6:04 PM - Reply

    Hi Mimi – I love the tips on making the dried mushroom and tomato powders! I love risotto and make all kinds – like you 😊.
    Your blog has kept me in good company this week having found myself back in hospital (hence no recent blog from me). Only issue re reading recipes and tips on cooking whilst languishing in a hospital bed is I am itching to get home and do some actual cooking.

    • chef mimi October 18, 2018 at 6:18 PM - Reply

      No!!! I’m so sorry. I would really miss cooking also. Get better!

  13. olivesandfeta October 18, 2018 at 7:53 PM - Reply

    This looks So good 👌🌿💖

    • chef mimi October 18, 2018 at 7:54 PM - Reply

      Thank you! And it tastes SO much better than it looks. Layers of flavors.

  14. Eva October 19, 2018 at 2:12 AM - Reply

    It is good and healthy! Thank you.

    • chef mimi October 19, 2018 at 8:19 AM - Reply


  15. grumpytyke October 19, 2018 at 3:59 AM - Reply

    I’m with you on risotto; seems to me the only ‘fixed’ thing is attention while cooking. I’ve never heard of mushroom powder but in the past I’ve used mushroom sauce but powder sounds better. I’ll definitely make some now I have your recipe, without the herbs.

    • chef mimi October 19, 2018 at 7:05 AM - Reply

      It’s really fun to have on hand. I’d added it to a stew and a soup as well.

  16. Ron October 19, 2018 at 10:47 AM - Reply

    Mimi, I love making and eating risotto. For me making risotto is like making a soup, if I don’t write down what I put in it it’s never the same. I’ve never used tomato powder, but I’m intrigued and must make some soon. However, I use dried porcini mushroom powder often. As always, a great post. Thanks Mimi.

    • chef mimi October 19, 2018 at 2:29 PM - Reply

      Well I’m behind on learning about mushroom powder! But it’s fabulous, and quite versatile as you know. Tomato powder is simply ground up dried tomatoes, and just really handy. And you’re right, I’ve never made the same risotto twice. I probably couldn’t even if I wrote down the ingredients!

  17. Our Growing Paynes October 19, 2018 at 11:20 AM - Reply

    I’ve never heard of tomato powder, how interesting. We’re having risotto tonight to use up some ingredients. I’m with you on risotto being versatile.

    • chef mimi October 19, 2018 at 2:27 PM - Reply

      I could never cook the same risotto all the time. That would be so boring!

  18. Karen (Back Road Journal) October 19, 2018 at 2:38 PM - Reply

    Your risotto sounds intensely delicious.

    • chef mimi October 19, 2018 at 2:55 PM - Reply

      Thank you! Subtle flavors, but lots of flavor.

  19. Angela@eatlivehappy October 19, 2018 at 5:05 PM - Reply

    Love this! I love the tomato and mushroom powders!

    • chef mimi October 19, 2018 at 5:10 PM - Reply

      I do too! They’re really very handy!

  20. sippitysup October 19, 2018 at 5:15 PM - Reply

    That tomato color is particularly enticing. GREG

    • chef mimi October 19, 2018 at 5:17 PM - Reply

      Thanks, Greg. I could have used more tomato powder, but I wanted to keep flavors subtle and not overpowering.

  21. Kiki October 20, 2018 at 12:22 PM - Reply

    Never heard of tomato powder before, so I’ll definitely be looking into that! I love risotto, and I usually add concentrated vegetable or tomato paste, but the powder sounds really good.

    • chef mimi October 20, 2018 at 12:45 PM - Reply

      I like tubed tomato paste too! The powder is handy is you dry your own tomatoes.

  22. Cynthia M. Woodman (@Whatagirleats_) October 20, 2018 at 3:04 PM - Reply

    After spending 3 weeks in Europe…mostly in Italy and Switzerland, risotto is my new favorite italian dish! <3

    • chef mimi October 20, 2018 at 4:41 PM - Reply

      That’s funny, cause I don’t think I ever have ordered it in any European country I’ve been to. Maybe just because it’s something I make often. But it’s good! And it’s fun to get creative with it.

  23. heather (delicious not gorgeous) October 20, 2018 at 3:25 PM - Reply

    this looks so flavorful! love that there’s such concentrated tomato and mushroom in here (:

    • chef mimi October 20, 2018 at 4:39 PM - Reply

      I tried to be more subtle, and not heavy handed, which would have been my norm! Really nice flavors.

  24. David October 20, 2018 at 7:29 PM - Reply

    I love both tomato and mushroom powder, and really like how you use them in your risotto.

    • chef mimi October 20, 2018 at 9:21 PM - Reply

      Thank you so much David! That’s quite a compliment.

  25. My Little Italian Kitchen October 21, 2018 at 1:30 PM - Reply

    This is the perfect time of year for a mushroom risotto. I think you are very clever at making powder from dried tomatoes. I love it!

    • chef mimi October 21, 2018 at 8:24 PM - Reply

      It wasn’t my idea, but thanks! The mushroom powder is really outstanding!

  26. crumbtopbaking October 21, 2018 at 5:30 PM - Reply

    I need more risotto recipes in my life! Looks delicious!

    • chef mimi October 21, 2018 at 8:22 PM - Reply

      Thanks! Just throw stuff in! It will work!

  27. Tandy | Lavender and Lime October 22, 2018 at 1:58 AM - Reply

    I saw the tomato powder on instagram and really liked the idea. I will have to make it. And thanks for the shout out. I love the ingredients you used for the mushroom powder and will try them when I make the next batch :)

    • chef mimi October 22, 2018 at 7:04 AM - Reply

      As you can tell, I’m still so excited about mushroom powder, and I have you to thank!

  28. Dawn @ Girl Heart Food October 22, 2018 at 6:45 AM - Reply

    Risotto is one of my fave things to make (and eat). This looks so comforting :)

    • chef mimi October 22, 2018 at 7:03 AM - Reply

      I loved the subtle flavors of the otherwise plain risotto. Great stuff these powders!

  29. Laura October 22, 2018 at 3:37 PM - Reply

    Mimi, I’ve heard of mushroom powder, but never tomato powder. I imagine both are magical in a dish like this! I love a good risotto. So comforting to eat, and to cook, actually! And this one is positively gorgeous! Thanks for the inspiration!

    • chef mimi October 22, 2018 at 7:40 PM - Reply

      You are so welcome! These powders are miraculous additions!

  30. Abbe Odenwalder October 22, 2018 at 10:53 PM - Reply

    I was actually planning on making risotto tonight but went for a walk instead! Tomorrow…and now I can try my tomato powder that needs to be used!

    • chef mimi October 23, 2018 at 7:50 AM - Reply


  31. Nancy October 23, 2018 at 12:23 AM - Reply

    Yummy! Nothing like a good risotto recipe. My husband loves all rice dishes and I know he’d be thrilled to see this on the dinner table. Thanks for sharing!

    • chef mimi October 23, 2018 at 7:50 AM - Reply

      You are so welcome!

  32. October 23, 2018 at 11:17 AM - Reply

    Ah, good. A new risotto recipe for me to try out. As you know Mimi I recently posted one of my first really simple risotto recipes. So I’m still practicing here. You added wine too so this recipe is already at the top of my “must try risotto” list. :-)

    • chef mimi October 23, 2018 at 6:46 PM - Reply

      It’s not necessary, but I’m usually drinking it, so it makes sense!

  33. Maria William October 24, 2018 at 5:47 AM - Reply

    Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!

    • chef mimi October 26, 2018 at 9:39 AM - Reply

      Risotto is perfect for an easy and healthy recipe. And it is so good to add vegetables and mushrooms.

  34. Susan@savoringtimeinthekitchen October 26, 2018 at 12:45 PM - Reply

    I love the sound of the powdered sun-dried tomatoes in this and I have pulverized Porcini mushrooms to use as a meat rub and never thought of using either of them in risotto. Love the idea!

    • chef mimi October 26, 2018 at 3:39 PM - Reply

      Thanks. They’re both good seasoning mixtures to have on hand, which I do now!

  35. Emma October 28, 2018 at 12:07 PM - Reply

    I never make risotto very often but it is almost always my go to dish when I visit an Italian restaurant. There is something so comforting about it. Yours here looks so good and is inspiring me to get back in the kitchen and make it again.

    • chef mimi October 28, 2018 at 12:32 PM - Reply

      I’ve heard that a lot, and I’m the opposite!

  36. Judee April 10, 2022 at 12:02 PM - Reply

    You certainly are innovative and I love that I could easily veganize this recipe. Sounds wonderful Thanks.

    • Chef Mimi April 10, 2022 at 12:25 PM - Reply

      Thank you so much!

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