Comfort food, Dinner time, veggie, Winter warmers

Mushroom risotto

This is a special dish, it’s a bit of a pain in the bum to make, but well worth the effort! You can make this vegetarian with veggie stock but all I have in the house is chicken stock. Also I am using pudding rice when ideally you would use risotto rice (to be honest I can’t tell the difference – I’m sure someone will tell me if there is!) Anyway enjoy, as actually it’s the most delicious risotto I’ve ever tasted!!

Ingredients

1 tsp (teaspoon) olive oil

2 shallots diced

75g pudding rice

2 cloves garlic chopped

150g mushrooms sliced

100ml white wine

400ml chicken stock (can be veggie stock)

1 tbs double cream

1 tbs grated Parmesan

20g butter

1 tbs chopped parsley

1/2 tsp salt

1/2 tsp pepper

Method

Start by softening the shallots on a med/low heat for 2 mins

Add the rice and cook for a further 2 mins

Add the mushrooms and garlic and cook again for 2 mins

Now add the wine and stirring continually cook until all the wine has been absorbed

Now start incorporating the stock 50ml at a time, stirring constantly, only repeating when all the stock has been absorbed

After about 30mins the risotto should look as above, taste the rice for texture, it should be soft with a little bite. Now add the cream, butter, Parmesan and parsley, season to taste

It’s now ready to serve, it’s a pain because you do have to stir continuously, but when you taste it you’ll see, it’s well worth the effort!

Serves 2

Cals – 313, fat – 17.6, carbs – 21.1, protein – 10.1,

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