Mushroom Risotto

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Mushroom Risotto

 

Serves 4

 

 

6g fat per serving, 330 calories per serving.

 

 

1 medium onion

1lb mixed mushrooms eg. button,brown cap,shiitake

1 tbsp oil

1 garlic clove

8 oz risotto rice (raw weight)

1/4 pint dry white wine

1 pint vegetable stock

3 level tbsp fresh chopped parsley

1 oz parmesan cheese

Black pepper to taste

 

1. Chop the onion. Wipe and halve the mixed mushrooms.

 

 

 

2. Heat the oil in a large non stick pan and saute the

onion and garlic for

three minutes.

 

 

3. Add the mushrooms to the pan and cook gently for

five minutes until

they have softened. Stir in the rice, then cook for

two minutes.

 

 

4. Add half the dry white wine and cook for 10

minutes, while stirring

until the liquid has been absorbed. Add the remaining

wine and continue to cook the risotto for about five

minutes until the rice has absorbed all the liquid.

 

 

5. Gradually add the vegetable stock to the pan in the

same way as the

wine and continue to cook, while stirring for 10

minutes. Make sure the

risotto rice has absorbed all liquid before adding

more. Cook the risotto

until the rice becomes creamy and is tender.

 

 

6. Stir in the parsley, parmesan and seasoning. Serve

immediately.

 

Source: http://www.lowfatveggiefood.co.uk

 

 

 

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