Description
This delicious easy mushroom risotto recipe tastes like something you would get in a restaurant and is easy to make.
Ingredients
300 grams Arborio Rice
600 grams Closed cup mushrooms sliced
50 grams Dried Porcini Mushrooms
3 Vegetable Stock cubes
700 ml Boiling Water
300 ml Boiling Water
5 Echalion Shallots Diced
1 tbsp Light Soy Sauce
1 tbsp Balsamic Vinegar
Frylight or other 1 cal cooking spray
Instructions
Place the dried mushrooms and 300ml of boiling water into a jug and set aside
Using a large heavy-based frying pan spray well with the low-calorie cooking spray and place over a medium heat.
Add the garlic and shallots and fry for 3-4 minutes until soft
Pour in the Arborio rice and stir well and fry for a further 2 minutes
Add the crumbled stock cubes with 100ml of boiling water and stir continuously until water has been absorbed
Add a further 100ml of boiling water, the balsamic vinegar and soy sauce and stir until absorbed
Add the sliced closed cup mushrooms and the remaining water and stir continuously until fully absorbed
Pour in the dried mushrooms and the water they are soaking in and mix through thoroughly. Simmer stirring occasionally to stop it sticking until all liquid is absorbed
Serve.
Keywords: Slimming World, Syn free, risotto, easy to cook,
