Mixed mushroom risotto
Olive or canola oil spray
1 leek, halved lengthways, sliced
500 g mixed mushrooms (e.g. button, swiss, shitake), sliced
2 cups arborio rice
1½ litres MAGGI All Natural Chicken or Vegetable Liquid Stock
100 g enoki mushrooms
¼ cup grated fresh Parmesan cheese
2 spring onions, thinly sliced on diagonal
Spray a large saucepan with oil and heat. Add leek and all mushrooms except enoki and cook, stirring, over medium heat for 5 minutes, until softened. Add rice and cook, stirring for 2 minutes. Add stock, reduce heat and simmer uncovered for 20-25 minutes or until liquid is almost all absorbed. Add enoki mushrooms and cheese and stir well to combine - it should look slightly creamy. Garnish with spring onion and serve with steamed greens or salad. Season to taste.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
1940 (468)
|
1307 (312)
|
| Carbohydrate (g) |
87
|
58
|
| Protein (g) |
19
|
12
|
| Fat (g) |
5
|
3
|
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4-6
