Mushroom Risotto
Over a year ago
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Ingredients
Accompaniment
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Method
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1
1. Spray a pan with oil, and heat over a medium heat. Add the onion & garlic, and cook for 5 minutes, stirring, until softened.
2. Increase the heat to medium-high. Add the mushrooms and stir for a further 2 minutes, before adding the rice.
3. When the rice has been stirred through, add the wine.
4. When the wine has been absorbed, pour half a cup of the hot stock into the risotto. Stir the risotto constantly over a low heat until all of the stock has been absorbed, then add another half cup of stock. Repeat this process until all of the stock has been absorbed, and the rice is almost tender.
5. Taste and season the risotto with salt and pepper. Cover and remove from the heat. Allow the risotto to sit for 2 minutes to allow the flavours to develop and the rice to finish cooking.
Serves 3 / 2.5 points
NOTES:
- The original recipe was to serve 2, but that is quite big serves... I usually stretch it to 3 portions... enough for dinner for two and then lunch the next day.
- For dinner, it is filling enough to be a vegetarian main on its own (or bulk up as below), or a nice side dish with a lean steak.
VARIATIONS (remember to add extra points):
- Stir through parmesan cheese when you remove from the heat at the end.
- Add frozen green peas (add during the stock absorbing process)
- Add sliced bacon or smoked chicken to make it a more substantial main
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