Creamy mushroom risotto

Creamy mushroom risotto!


2015 - brand new year, brand new recipe blog attempt. I was browsing through my old food photos (because I'm lame and take photos of all my food endeavours!) and I stumbled across this photo of an insanely delicious mushroom risotto. I remembered how delicious risotto is, especially when it's cold outside, and also remembered how easy it is to make slimming world friendly! Here is a recipe that is fairly simple and super tasty - and it's also really easy filling. Bonus!

Mushroom risotto
Serves 4 | 1 syn per serving

250g Aborio Rice
1 finely diced onion
As many mushrooms as you can bare to chop 
(I like to vary between finely chopping and chunky slicing)
1 tsp crushed garlic
600mls Chicken stock
4 Laughing Cow light trianges (4 syns)
Frylight
Salt & Pepper

Step 1: After working your body magic by chopping up all those mushrooms, heat some frylight in a deep frying pan and add the onion, mushrooms and garlic.
Step 2: Saute the mushrooms and onions until almost cooked, add the rice and continue to cook for a minute or so.
Step 3: Add enough stock to cover the rice and simmer slowly. Once the stock has reduced, continue to top up with the remaining stock whilst stirring regularly.
Step 4: Once the last of the stock has reduced and the rice is cooked, add the laughing cow triangles and mix until they're fully melted! Season to your taste and voila. Yum risotto.

You can make this tastier by adding your healthy extra a's worth of cheese, or up the syn value slightly by adding white wine before adding the chicken stock. You can also add chicken and diced lean bacon for a meatier dinner! I personally have this with a great big helping of asparagus or green beans.

Sorry for the poor photo - will work on better photography and more interesting recipes from here onward! Happy cooking! x






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