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Mushroom risotto

Special Diets

Freezer safe
Low fat
Low sugar
Nut free
Vegetarian
Mushroom risotto
An authentic risotto with lots of mushrooms, onions and garlic that’s much lower in fat than traditional recipes.
Serves
3
Prep
10 minutes
Cook
30 minutes

Nutritional Information:

Each 306g serving contains (excludes serving suggestion)
KCal
282
Carbs
49.4g
Fibre
3.9g
Protein
8.0g
Fat
5.0g
(Low)
Saturates
1.5g
(Low)
Sugars
5.8g
(Low)
Salt
0.3g
(Low)
Fruit/Veg Portion
1
Ingredients

Ingredients

  • 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)
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Method

Method

Recipe tips
  • Beating the risotto with a wooden spoon helps plump up the rice and makes the risotto more creamy.
  • Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.
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