Mushroom Risotto

Mushroom Risotto

Serves 4

4 pts per serving

250g button mushrooms

1 tbsp light soy sauce

1 onion, finely chopped

1 fat garlic clove, crushed

2 tsp olive oil

250g arborio rice

3 tbsp dry white wine

1 litre veg stock

1 tbsp freshly grated Parmesan

salt 7 pepper

1 tbsp chopped fresh parsley to garnish

Halve the mushrooms, if they are large.  Place them in a pan with 4 tbsp water and the soy sauce.  Mix together and cover and cook over gently heat for 5-10 mins until softened.  Season to taste and set aside.

In a large pan, heat the oil, onion and garlic and 2 tbsp water, cover and cook for 5 mins until softened.

Uncover, stir in the rice and wine.  Cook 2 mins.  Pour in quarter of the stock and bring to the boil, stirring.  When the stock has been absorbed, stir in some more stock and cook until sbasorbed.  Continue like this until the stock has been used or the rice is creamy and tender.  Total cooking time should be around 18-20 mins.  At the end there should be some firmness to the rice grains.

Mix in the mushrooms and juice and the parmesan.  Serve immediately sprinkled with parsley.

Mushroom Risotto

Serves 4

307 KCAL/3.8g fat

Core recipe

You can use ordinary button mushrooms or a mixture of varieties in this simple risotto.

1 teaspoon sunflower oil

1 onion, finely chopped

Garlic

225g (8oz) (uncooked weight) brown rice

50g (2oz) wild rice

½ teaspoon Coriander

½ teaspoon Cumin

350g (12oz) mushrooms, sliced

1 litre (1 ¼pint) veg stock

Salt and black pepper

11g (4oz) frozen peas

Heat the oil in a pan and cook the onions and garlic gently for 5 minutes until softened. Add rice and spices and cook for 1 minute.

Add everything else, apart from the peas and bring to the boil. Reduce the heat, cover and simmer for 30 minutes. Add the peas and cook, uncovered, for 5-10 minutes until the rice is tender and all the liquid has been absorbed. Stir occasionally during cooking. If all the liquid had gone and the rice is not tender, add a little extra stock or water. Or if the rice is tender but the mixture is very wet, increase the heat to boil off the excess moisture, stirring constantly to prevent the rice from burning the bottom of the pan.

Serve with a crisp green salad.

Mushroom Risotto

Serves 4

4 points per serving

Core recipe

Fry Light Spray
1 large onion
3 small garlic
225 g Tesco Easy Cook Brown Rice
50 g Tesco Wild Rice
1/3 tablespoon(s) ground coriander
1/2 g ground cumin
350 g mushrooms
1 Vegetable Stock Cubes
4 oz cooked frozen peas
1 litre of stock

Cook onions and garlic for 5 mins. Add rice and spices and cook for 1 min. Add everything else apart from the peas bring to the boil and reduce heat and cook on simmer covered for 30 mins. Add the peas and cook uncovered for 5 to 10 mins until the rice is tender and the liquid absorbed.