Name: Mushroom risotto
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 3
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)

An authentic risotto with lots of mushrooms, onions and garlic that’s much lower in fat than traditional recipes.

Serves

Prep

10 minutes

Cook

30 minutes

Each 306g serving contains (excludes serving suggestion)

KCal

282

Carbs

49.4g

Fibre

3.9g

Protein

8.0g

Fat

5.0g

Saturates

1.5g

Sugars

5.8g

Salt

0.3g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

Step 1

Add the oil to a saucepan and fry the onions and chilli for 5 minutes, until starting to brown.

Step 2

In a separate pan, heat the stock and leave it simmering very gently.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

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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Mushroom risotto

Ingredients