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

Garlic mushroom risotto in a beige bowl

Enjoying mushroom risotto for weight loss

If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances.

This mushroom risotto is filling and full of veggies so really healthy if you want to lose weight.

It is of course important to check yourself for any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.

A punnet of raw mushrooms.
Raw mushrooms

Comfort eating

It is easy when you are trying to lose weight to fall into the trap of comfort eating when you are feeling down.

Finding healthy snack alternatives can help you avoid weight gain. You do not need to just snack on fruit and vegetables to be healthy there are so many other alternatives.

Filling up on meals like this garlic mushroom risotto could also help as it is filling and comforting.

breakfast egg muffins
Breakfast egg muffins

If you find that you are regularly feeling down and snacking then maybe you need to address this as possible depression and consider seeing your GP. We all have struggled every now and then so it really isn’t something to be ashamed of.

Another option instead of eating at all could be to find something else to do instead of eating when you are feeling down. Give it some thought and see if you can come up with any strategies to help yourself.

garlic infographic

Garlic Mushroom risotto tips

Risotto is one of my favourite meals, it always feels so filling and stodgy whilst often having many vegetables in so being actually quite healthy.

Once you master the basic way of making it you can easily adapt recipes for new flavours.

I prefer Arborio rice for risotto, it is perfect for the way you cook risotto and works better than long grain or basmati rice. It is the one I recommend in my garlic mushroom risotto.

bulbs of garlic with seperate cloves on wooden table
Garlic

Risotto is always more stodgy and well-cooked if you reheat it so if you are saving some for another day remove it from the pan before you have finished cooking it.

Always use a bigger pan than you think you need. It is surprising how much you end up making and whilst simmering it is easy for it to splash.

red onion whole with a halved red onion and some red onion pieces on a wooden table
Red onions

More recipes you may enjoy

My favourite other risotto recipes are mixed mushroom risotto and butternut squash risotto, have you tried them yet?

If you are vegetarian or want to eat more vegetarian or plant-based meals I have a full list of vegetarian and vegan recipes which are perfect for weight loss plans.

If you are looking for more recipes with rice, check out my list of rice recipes from around the world. If you are not confident in boiling rice or making risotto I have a foolproof guide to boiling rice and a risotto guide.

Cooked rice in a saucepan on a cooling rack
Cooked rice
Print
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Garlic mushroom risotto in a beige bowl

Garlic Mushroom Risotto

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  • Author: JustAverageJen
  • Prep Time: 5 Minutes
  • Cook Time: 30 MInutes
  • Total Time: 35 minutes
  • Yield: 4 Portions 1x
  • Category: Main meal
  • Method: Hob
  • Diet: Low Calorie

Description

A delicious garlic mushroom risotto that is easy to make and tastes amazing.


Ingredients

Scale

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


Instructions

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.


Notes

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.
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About Author

Hi, I’m Jen Mellor; I live in Nottingham, UK. and use my knowledge and experience in weight loss and confidence to help you become your own cheerleader and best friend. I am usually seen wearing colourful leggings and love to wear bright colours. Wear what you love, and be proud of your style and choices!

One Comment

  1. I adore mushrooms and this is a great way of incorporating them into a filling meal. Loved this risotto. Thank you! 🙂






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