
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)
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.