Name Mushroom Risotto


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  • Serves: 2
  • Complexity: medium
  • kcal: 3 1/2 Sins on Green, 23 1/2 Sins on Original
  • Origin: Italian
Mushroom Risotto


  • 14g / 1/2 oz dried mushrooms
  • 852ml / 1 1/2 pt boiling water
  • Fry Light, for spraying
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 227g/8 oz arborio rice
  • 113g/4 oz mushrooms, sliced
  • salt & ground black pepper
  • 1 level tbsp freshly chopped parsley
  • 28g/1 oz parmesan cheese, grated

Place the dried mushrooms into a bowl, pour the boiling water over and leave to soak for 30 minutes. Remove the mushrooms from the liquid but do not discard this liquid. Spray a large saucepan with Fry Light and cook the onion and garlic for 5 minutes. Into the reserved mushroom liquid, add boiling water until you have 852ml / 1 1/2 pints of 'stock'. Put the rice into a pan and slowly add a little of the stock to the rice, stirring all the time. It is important that the stock is hot at all times throughout the process otherwise the rice will not cook properly. When you have used half of the stock, add the sliced mushrooms and the soaked mushrooms. Continue adding the stock until the rice has become slightly soft. Season to taste, add the parsley and most of the parmesan cheese and stir well. Pour the rice into a serving bowl and garnish with the remaining cheese and black pepper before serving.

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