AIS Sports Nutrition

Mixed mushroom risotto

HINT: There is no need to wash or peel the mushrooms - wipe clean using damp paper towels

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
Freezer Symbol

    Follow us

    follow us on facebook follow us on youtube follow us on twitter follow us on instagram
    AIS Shop - Dress like a champion