Risotto Mould with Mushrooms

 

Risotto Mould with Mushrooms

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Serves 1

 

Fry light, for spraying

1 small leek, trimmed and chopped

1/2 small onion, finely chopped

57g/2oz risotto rice

170ml/ 6floz boiling chicken stock made with bovril

Pinch of saffron(optional)

Salt n pepper

 

For the sauce

Fry light

57g/2oz chestnut mushrooms, sliced

57g/2oz button mushrooms, sliced

113g/4oz very low fat natural fromage frais

1 tbsp chopped parsley

 

1. Spray a frying pan with fry light and set over a med heat until the pan is hot. Add the leek and onion and cook very gently until tender and translucent. Stir in the rice and then start adding the boiling stock, a little at a time, together with the saffron.

2. Cook gently over a low heat, adding more stock when necessary, until the rice is cooked and tender and all the liquid is absorbed. Season and cool.

3. Spray a small cake tin, mould or souffle dish with fry light. Spoon in the cold risotto packing it down firmly, and level the top. Bake in a preheated oven at 200C/400F/Gasmark6 for 20 mins.

4. Meanwhile, make the mushroom sauce. Heat a pan which has been sprayed with fry light and cook the mushrooms. Season with salt n pepper and stir in the fromage frais. Heat through very gently and stir in the parsley.

5. Turn out the risotto mould and serve in a pool of mushroom sauce.