Mushroom risotto
Nutrition Facts
each servingIngredients
all 13 types- 2 tsp rapeseed oil
- 2 onions, finely chopped
- half red chilli, finely chopped
- 900ml vegetable stock (1 low-salt stock cube dissolved in 900ml water)
- 2 cloves garlic, crushed
- good pinch pepper
- 250g mushrooms, sliced
- 150g risotto rice (Arborio or shortgrain rice)
- 2 tbsp basil, roughly chopped (or 2 tsp dried)
- 1 tbsp 0% fat Greek yogurt
- 4 torn fresh basil leaves
- grind black pepper
- 15g grated Parmesan (or vegetarian equivalent)
Directions
6 steps in totalAdd the oil to a saucepan and fry the onions and chilli for 5 minutes, until starting to brown.
In a separate pan, heat the stock and leave it simmering very gently.
Add the garlic, a pinch of pepper and the mushrooms to the onion, stir for 1 minute and add the rice. Stir for 2 minutes, then add two ladles of stock, enough to just cover the rice and stir again.
Regularly stirring the rice, add the hot stock, a little at a time, so the rice is just covered. The risotto should be very gently bubbling.
After 15 minutes, add the basil, stir for another 2-5 minutes, testing the rice to make sure it’s cooked ‘al dente’ (slightly firm) and adding any remaining stock.
Finally, add the yogurt. Beat vigorously for 1 minute with a wooden spoon, cover and allow to stand 2 minutes. Sprinkle with basil and black pepper before serving.
