Mushroom risotto

Mushroom risotto

less than 30 mins

This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice.

Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g 1 and fibre.96g salt.

less than 30 mins

Ingredients

Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the garlic and onion. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.

Stir in the coat and rice in the oil. Pour in the wine andsimmer and stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and saltpepper and salt. Serve with freshly grated Parmesan.