1 February, 2015
Mushroom Risotto
Mushroom Risotto
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Lovely, tasty Risotto and free if using the cheese as your Healthy A Option
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 30 minutes |
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Ingredients
- 50 g Porcini mushrooms
- 1 Chicken Stock Pot
- squirt FryLite
- 1 Large onion finely chopped
- 2 tbsp Fomage Frais Fat Free
- 2 cloves garlic finely chopped
- 250 g Chestnut Mushrooms sliced
- 350 g Risotto rice e.g. Arborio
- 50 g Cheese Mature, grated
Servings: people
Units:
Instructions
- Put the dried mushrooms into a large bowl and pour over 1 litre of boiling water. Soak for 20 minutes then drain. Add the stock pot into the mushroom liquid. Squeeze the mushrooms to drain then chop the mushrooms.
- With a little frylite, fry the finely chopped onion and garlic for about 5 minutes until soft then stir in both lots of mushrooms and stir until softened. Add another squirt of frylite if needed.
- When soft, tip the rice into the pan and pour in a third of the mushroom stock. Simmer and keep stirring. The secret is to stir very often for a creamy end product.
- Keep adding the stock as the rice soaks it up until the point where the rice is soft, creamy and tender. If you run out of stock, keep adding water bit by bit. If you're not watching the calories, use a glass of white wine.
- Finally, season to taste and then add the grated cheese and fromage frais and stir in until dispersed.
- Serve immediately
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