Garlic Mushroom Risotto Slimming Weight Watchers Friendly Food

MUSHROOM RISOTTO

Steps:

• Place the dried porcini mushrooms in a measuring jug and add 750ml boiling water.
• Heat the oil in a large, heavy saucepan and gently stir fry the onion and garlic until softened.
• Add the chestnut mushrooms and stir for a further 2 mins before adding the wine.
• When the wine has all but gone, evaporated and been absorbed, add the rice. Drain the dried mushrooms, reserving the stock, chop into small pieces.
• Add to the risotto with 150ml of the stock.
• Cook the risotto on a low heat stirring frequently until the stock has been absorbed and then add another 150ml and so on until the stock is finished.
• Season and stir in the parsley before serving.

GARLIC MUSHROOM RISOTTO | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Add the onions, 200g of the sliced mushrooms and the garlic to the Actifry Pan. Spray with low calorie cooking spray and add the Hendersons relish. Cook for 5 Minutes.
• Add the rice and cook for another 3 minutes.
• Add the stock, white wine vinegar and remaining 100g of mushrooms.
• Cook for 45 minutes.
• Add the peas, lemon juice, pecorino, chopped parsley and black pepper. Cook for another 3 minutes.

GARLIC MUSHROOM RISOTTO

Steps:

• Saute mushrooms in butter. Season with salt and pepper to taste.
• Set aside.
• Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
• Stir in the rice and cook 1 minute, coating rice with the oil.
• Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
• Repeat with the remaining broth and hot water.
• Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
• Add more hot liquid if necessary to cook longer.
• Total cooking time should be 20-25 minutes.
• Stir in the mushrooms, cheese and parsley and season to taste.
• Cook till warmed through.