Creamy Mushroom Risotto
Serves 4
4.9 g fiber / 1.5 g fat per serving
A great-tasting traditional dish.
Ingredients:
30 g dried Chinese mushrooms
250 g button mushrooms, sliced
1 onion, chopped
2 cloves garlic, crushed
1 cup / 220 g Sunwhite Calrose Rice
2 cups / 550 ml hot chicken stock
3 tbsp chopped fresh parsley
1 tbsp grated Parmesan cheese
freshly ground black pepper
Directions:
1. Place dried mushrooms in a bowl and pour over hot water to cover. Soak for 30 minutes or until mushrooms are tender. Drain, remove stalks if necessary and cut mushrooms into thin strips.
2. Lightly spray a nonstick saucepan with cooking oil spray and heat over a medium heat. Add onion and garlic and cook, stirring, for 2-3 minutes or until onion is tender. Add rice, soaked and fresh mushrooms and cook, stirring, for 1 minute.
3. Stir in 1/2 cup/125mL chicken stock and cook, stirring constantly, until liquid is absorbed. Continue adding stock, 1/2 cup/125mL at a time, stirring constantly and allowing stock to be absorbed before adding any more. Stir in parsley, Parmesan cheese and black pepper to taste. Serve immediately.
Serving Suggestion: Delicious served with a rocket and tomato salad. For a tasty no-fat dressing, sprinkle with a little balsamic vinegar.