Recipes › Lunch

• Lunch
• 40 min
• Gluten-Free
• Pescatarian
• Vegetarian

Mushroom risotto

Creamy arborio rice with mushrooms, thyme and cheese.

Calories

426

Protein

13 g

Carbs

69 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 20 g Butter
• 1 Onion
• 2 Garlic
• 400 g Mushrooms
• 300 g Arborio rice, dry
• 1.2 L Vegetable stock
• 2 g Fresh thyme
• 40 g Vegetarian hard cheese
• 5 g Fresh parsley

Contains: Celery, Milk. Always check the labels of what you buy.

Method

1. Keep the stock hot in a pan on a low heat. Slice the mushrooms, chop the onion and crush the garlic.
2. Heat the oil in a wide pan over a high heat and fry the mushrooms for 5 minutes until golden. Tip onto a plate.
3. Melt the butter in the pan and soften the onion and garlic for 4 minutes. Add the rice and stir for 1 minute until the grains turn translucent at the edges.
4. Add the hot stock a ladle at a time, stirring often and letting each addition be absorbed before adding the next, for about 20 minutes, until the rice is creamy and just tender.
5. Stir in the mushrooms, thyme leaves and grated cheese. Cover and rest for 2 minutes, then serve with the chopped parsley.

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