1 onion, chopped
garlic cloves, crushed
350g arborio rice
2 litres chicken stock
At least 10 small mushrooms, chopped
a small handful of dried porcini mushrooms, rehydrated and the liquid preserved
The porcini mushrooms are rehydrated in hot water – enough to cover them – for about ten minutes. Keep the liquid to add to the risotto later.
Warm the stock in a small pan, and keep it warm throughout the risotto coking process – this makes it easier for the stock to be absorbed by the rice.
With a little Fry Light and water in a heavy-based pot, cooked the onion and garlic until it is golden. Add the risotto rice and stir until thoroughly mixed.
Add a ladleful of warm stock and stir until it is absorbed. Repeat.
Add the chopped mushrooms, porcini mushrooms and liquid from rehydrating the porcini. Stir until the liquid is absorbed.
Keep adding ladlefuls of stock, until you have used up the stock, or until the rice is cooked (you can tell if it is cooked by biting in to a single grain – it is cooked when it is no longer hard in the centre). By the time the stock is used up the mushrooms will be cooked.
Serve, topped with freshly grated Parmesan cheese.
Top Tip: As a general rule of thumb, for every 350g risotto rice you need about 2 litres of stock. You can add almost any vegetable to a risotto: I’ve tried peas, asparagus and butternut squash.
Slimming World Syns: this recipe is Syn FREE on Extra Easy. remember to count Syns for the cheese.