Mushroom Risotto

This mushroom risotto is so underrated! It's low in calories, but still just as creamy and flavourful as shop bought dishes that can be loaded with unnecessary fats and sugars.

Nutrition Facts

Serving Size 1 bowl

Servings 2


Amount Per Serving
Calories 514
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 92.1g31%
Dietary Fiber 5.2g21%
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields2 ServingsCategoryDinner

 200 g Arborio risotto rice
 20 g pecorino romano
 2 garlic cloves
 200 g mushrooms
 2 spring onions
 1 medium onion
 1 l vegetable stock
 1 tbsp olive oil

1

Dice the mushrooms and onion into small pieces. slice the spring onions, leaving the green aside.

2

Add half the tablespoon of olive oil to a large pan and heat over medium. Add the vegetables and cook until softened.

Remove from the pan and set aside.

3

Add the remaining olive oil to the same pan with the rice and garlic and gently toast it. Slowly add the vegetable stock, a cup at a time, while stirring continuously.

Don't add more stock until the previous cup has been absorbed. This process can be time-consuming but it'll result in the perfect consistency!

4

On the last cup of stock, add back in the vegetables and mix well.

Once all the stock has been absorbed and the vegetables have been heated through, stir in the grated pecorino and combine.

5

Sprinkle the roughly chopped green spring onion leaves on top and enjoy!

Ingredients

 200 g Arborio risotto rice
 20 g pecorino romano
 2 garlic cloves
 200 g mushrooms
 2 spring onions
 1 medium onion
 1 l vegetable stock
 1 tbsp olive oil

Directions

1

Dice the mushrooms and onion into small pieces. slice the spring onions, leaving the green aside.

2

Add half the tablespoon of olive oil to a large pan and heat over medium. Add the vegetables and cook until softened.

Remove from the pan and set aside.

3

Add the remaining olive oil to the same pan with the rice and garlic and gently toast it. Slowly add the vegetable stock, a cup at a time, while stirring continuously.

Don't add more stock until the previous cup has been absorbed. This process can be time-consuming but it'll result in the perfect consistency!

4

On the last cup of stock, add back in the vegetables and mix well.

Once all the stock has been absorbed and the vegetables have been heated through, stir in the grated pecorino and combine.

5

Sprinkle the roughly chopped green spring onion leaves on top and enjoy!

Mushroom Risotto

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