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Mushroom risotto

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An authentic risotto with lots of mushrooms, onions and garlic that’s much lower in fat than traditional recipes.
Serves
3
Prep
10 minutes
Cook
30 minutes
Each 306g serving contains (excludes serving suggestion)
KCal
282
Carbs
49.40g
Fibre
3.90g
Protein
8.00g
Fat
5.00g
Saturates
1.50g
Sugars
5.80g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 tsp rapeseed oil
2 onions, finely chopped
900ml vegetable stock (1 low-salt stock cube dissolved in 900ml water)
2 cloves garlic, crushed
half red pepper, finely chopped
good pinch pepper
250g mushrooms, sliced
150g risotto rice (Arborio or shortgrain rice)
2 tbsp basil, roughly chopped (or 2 tsp dried)
1 tbsp 0% fat Greek yogurt
4 torn fresh basil leaves
grind black pepper
Method
  1. Add the oil to a saucepan and fry the onions and red pepper for 5 minutes, until starting to brown.
  2. In a separate pan, heat the stock and leave it simmering very gently.
  3. Add the garlic, a pinch of pepper and the mushrooms to the onion, stir for 1 minute and add the rice. Stir for 2 minutes, then add two ladles of stock, enough to just cover the rice and stir again.
  4. Regularly stirring the rice, add the hot stock, a little at a time, so the rice is just covered. The risotto should be very gently bubbling.
  5. After 15 minutes, add the basil, stir for another 2-5 minutes, testing the rice to make sure it’s cooked ‘al dente’ (slightly firm) and adding any remaining stock.
  6. Finally, add the yogurt. Beat vigorously for 1 minute with a wooden spoon, cover and allow to stand 2 minutes. Sprinkle with basil and black pepper before serving.
Chefs tips
  • Beating the risotto with a wooden spoon helps plump up the rice and makes the risotto more creamy.
  • Serve with a little grated low fat mature cheddar or Parmesan cheese if desired.
  • Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.
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