Recipe taken from wlr's Build-Your-Own Delish Diet Plan
Simple yet satisfying - this mushroom risotto is suitable for vegetarians, but great for meat-lovers too. Using just a handful of ingredients, it is quick and easy to prepare. The recipe serves 2 but can easily be doubled for a family of four.
- Recipe makes: 2 servings
- Prep time:
- Cook time: 25 mins
- Calories: 454
- 4 spring onions
- 200g button mushrooms
- 1 clove garlic
- 40g parmesan cheese
- 80ml dry white wine
- 2 tsp olive oil
- 150g Arborio risotto rice
- 1 Knorr mushroom stock pot
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- Finely slice the onions and mushrooms, crush the garlic and finely grate the parmesan cheese.
- Heat the oil in a deep non-stick frying pan. Add the onions and fry for 5 mins.
- Add the garlic and mushrooms and cook for a further 10 mins.
- Stir in the rice and cook for a minute.
- Add the wine and simmer for a couple of minutes to reduce.
- Put 500ml of boiling water into a jug and stir in the stock pot.
- Pour 1⁄4 of the stock into the rice and simmer, stirring frequently.
- When stock has been absorbed, add next 1⁄4 of stock and allow to absorb again.
- Continue to add stock, simmer and stir in this way until stock is used up. Continue to stir until rice is cooked. Add a little more water if necessary.
- Stir in the cheese just before serving.
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