Mushroom Risotto
Would you believe a portion of this creamy risotto comes in at roughly 500 calories? It’s creamy, meaty in flavour & hearty. It’s an ultimate comfort food meal. You can still use butter and cheese (the pinnacle ingredients of risotto), but when you pack it with lots of flavour and watch the portions, it doesn’t have to be super heavy and rich.
Ingredients
Serves 2 | 540 calories per serving
150g arborio rice
25g butter
1/2 red onion, finely diced
2 cloves garlic, minced
150ml white wine
120g chestnut mushrooms, thinly sliced
25g porcini mushrooms
600ml vegetable stock
20g parmesan cheese, grated
2 tsp crumbled feta
handful fresh parsley, chopped
garlic salt & pepper, to taste
Method
Boil some water and soak the porcini mushrooms for about 10-15minutes to soften them up. Drain them and squeeze out the excess water but keep the water and add your stock cube (this juice has a lot of flavour from the porcini mushrooms so don’t throw it away!). Roughly chop any big pieces of porcini mushrooms.
Melt your butter in a large skillet and add your garlic & onions and sauté on a low-medium until onion are softened (about 5 mins).
Add your mushrooms and sauté for 6-8 minutes until reduced in volume.
Add your risotto rice and stir with all the vegetables for a minute or so. Season with garlic salt & pepper.
Add your wine and stir regularly until evaporated.
Using a ladle add your stock a little at a time, stirring regularly. Don’t add all of your liquid as depending on what brand of rice you are using you may not need the full amount. Once each ladle has evaporated, add the next ladle until the rice has a bite but is not hard on the inside.
Once the last of your liquid is almost evaporated add your parmesan & most of the parsley. Stir together and then take risotto off the heat and cover with a lid for 10mins. The steam will evaporate any of the remaining liquid.
Garnish with a little extra parsley & some feta before serving.
