INGREDIENTS:
- 300g risotto rice
- 10g dried porcini mushrooms
- 125g shitake mushrooms
- 250g chestnut mushrooms
- 1 stick celery
- 1 ¼ pint vegetable stock
- 1 onion
- 1 garlic clove
- 10g unsalted butter
- 20g grated parmesan
- ½ TBSP olive oil
- Salt & pepper
METHOD:
- Soak the porcini mushrooms in a bowl full of boiling water & leave to the side for 10 minutes
- Peel & finely chop the garlic, onion & celery. Cut the chestnut and shitake mushrooms into chunky pieces
- Place a large pan over a high heat & add oil to warm before adding in onion and garlic. Fry for 3 minutes before adding in the celery along with the chestnut and shitake mushrooms
- Remove the porcini mushrooms and cut in half before adding to the pan
- Fry for a further 2 minutes before adding in the dry rice for 2 minutes
- Turn down the heat & start adding in the stock 1 ladle at a time and waiting for the rice to absorb the liquid before adding in the next ladle of stock
- Once the rice is almost cooked and the stock has been used add the butter and sprinkle over the parmesan, salt & pepper to taste
NUTRITIONALS:(per serve)
KCAL 336 | PROTEIN 10G | CARBS 70G | FAT 4G
