Wednesday, 25 March 2015

Mushroom Risotto


The weather has been so bad in London recently - rain rain and more rain.. Usually weather doesn't really depict my food moods, but at the moment all I have been craving is something warm and comforting. 
For me risotto is the best thing for that.  Its creamy, its flavoursome and its ultimate comfort food with a little bit of 'ohhh I just made that!!!'

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves 4
You Will Need:
300g Arborio Rice - I use Sainsburys Organic
2 Banana Shallots/Small Onion Diced Finely
2 Garlic Cloves Minced
300g Mushrooms of your choice I used white mushrooms you can mix the up if you want chopped
1 Tbsp White Wine (Optional)
2 Tbsp Light Margarine (I use Clover Lighter)
2 Stock Cubes made up with 1Ltr Water
1 Tbsp Grated Parmesan Cheese
Salt & Pepper for Seasoning

Method: 

Melt the margarine in a sauce pan and add the shallots & garlic, cook on a low heat until softened, add the mushrooms and soften allowing all the natural juices to come out
Add the rice to the pan and stirring to coat all the grains

Pour a ladle of stock into the pan and stir, cook until absorbed, 3-4 minutes, add another ladle and continue cooking until absorbed, repeat this until you have used all the stock and the rice is nice and tender and creamy

Take the pan off the heat add the Parmesan and stir

Easy as that - creamy full of flavour and a hug on a plate to ward off the winter blues! 

Weight Watchers Pro Points Value: 8PP Per Serving

Filling & Healthy Value: 8PP Per Serving


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