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Mushroom risotto

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Mushroom risotto
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
49.4g
Fibre
3.9g
Protein
8.0g
Fat
5.0g
Saturates
1.5g
Sugars
5.8g
Salt
0.3g
Fruit/Veg Portion
1
Ingredients

Ingredients

2 tsp rapeseed oil
2 onions, finely chopped
half red chilli, finely chopped
900ml vegetable stock (1 low-salt stock cube dissolved in 900ml water)
2 cloves garlic, crushed
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
15g grated Parmesan (or vegetarian equivalent)
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Method

Recipe tips
  • Beating the risotto with a wooden spoon helps plump up the rice and makes the risotto more creamy.
  • 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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