Mushroom Risotto

Mushroom Risotto

From wlr's book 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:
    5 mins
  • Cook time: 25 mins
  • Calories: 454
    per serving


  • 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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  1. Finely slice the onions and mushrooms, crush the garlic and finely grate the parmesan cheese.
  2. Heat the oil in a deep non-stick frying pan. Add the onions and fry for 5 mins.
  3. Add the garlic and mushrooms and cook for a further 10 mins.
  4. Stir in the rice and cook for a minute.
  5. Add the wine and simmer for a couple of minutes to reduce.
  6. Put 500ml of boiling water into a jug and stir in the stock pot.
  7. Pour 1⁄4 of the stock into the rice and simmer, stirring frequently.
  8. When stock has been absorbed, add next 1⁄4 of stock and allow to absorb again.
  9. 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.
  10. Stir in the cheese just before serving.
Nutrition information per serving
Calories (kcal)454
Carbohydrate (g)62.7
Fat (g)12.7
Protein (g)15.7
Fibre (g)2.5
Alcohol (g)3.6
Fruit & Veg1.7

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