All you need is the correct rice (see tip) and a bit of patience. Serves: 4 ... 900ml reduced salt vegetable or chicken
Mushroom risotto Risotto is much easier to make than you might think. All you need is the correct rice (see tip) and a bit of patience. Serves: 4 adults Preparation time: 15 mins Cooking time: 30 mins Ingredients: 1 tsp vegetable oil 5 spring onions trimmed and chopped 300g risotto rice 1 garlic clove crushed 3 handfuls mushrooms (cup or button) sliced 900ml reduced salt vegetable or chicken stock 75g frozen peas defrosted 1 pinch ground black pepper
What to do: 1. Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and fry over a low heat for about 1 minute, stirring all the time, until it looks glossy but not brown. 2. Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 minutes, stirring often and slowly adding the remaining stock a little at a time, until the rice has soaked up all the liquid. 3. Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a little longer, add a little more hot water. 4. Add the peas, stirring gently to mix them in. Cook for another 1-2 minutes. Check the seasoning, adding some pepper if needed. Serve.
Tip 1: Use proper risotto rice if possible because it gives a delicious creamy texture. Types called Arborio or Carnaroli work the best.
Tip 2: Sprinkle each portion with 1 tsp of finely grated Parmesan or Cheddar cheese, if you like. Notes: This recipe has been taken from the Change4Life 'Supermeals for under a fiver' cookbook
www.nhs.uk/Change4Life
Mushroom risotto Nutritional information: Per adult portion (i.e. ΒΌ recipe) 1283kJ / 307 kcals 8g protein 2g fat, of which 0.2g saturates 68g carbohydrate, of which 1g sugars 2g dietary fibre 295mg sodium 0.7g salt
