Mushroom Risotto

[Guest guest]

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.