Garlic Mushroom Risotto

I love risotto and recently decided that I fancied mushroom risotto so after a bit of experimenting I made the following and it was lovely so I thought I would share it!

A white plate with some colourful peppers and onions fried at one side and a huge portion of mushroom filled risotto
Ingredients (serves 4)
900g Mushrooms, chopped
9tsp Crushed Garlic
2 Medium Onions, finely chopped
1 Litre Boiling Vegetable or Mushroom Stock
300g Arborio Rice
Low Calorie Cooking Spray
This is a really simple recipe that you really can not possibly go wrong with. The amount of garlic can be changed to taste but I find this about right for us.
1. Using the Low calorie cooking spray in a large frying pan, fry one of the tsp of garlic with the onion until the onion is soft but not caramelised.
2. Add the dry Arborio rice to the frying pan and fry for 2 minutes stirring continuously.
3. Add two ladles of stock and stir until the liquid is absorbed. Add the remaining stock one ladle at a time stirring continuously and not adding the next until each ladle is absorbed by the rice.
4. Meanwhile using a large frying pan and low calorie cooking spray fry the mushrooms in the garlic until cooked but still quite firm.
5. Add the mushrooms into the rice with the final ladle of stock and stir to combine.
6. Serve. We enjoy it with roasted carrots and steamed broccoli or fried peppers and onions.

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