Quick Mushroom Risotto Recipe

Ingredients :

Serves 1

• 1 tbsp dried porcini mushrooms

• 1 tsp olive oil

• 1 tsp butter

• ½ onion, finely chopped

• 1 small garlic clove, finely chopped

• 2¼ cups mixed fresh mushrooms (e.g. cremini, shiitake, white)

• ¹/₃ cup risotto rice

• scant 1 cup vegetable stock

• ¼ cup dry white wine or extra stock

• 1 small zucchini, chopped

• 1 tsp chopped fresh parsley

• 1 tsp freshly grated vegetarian Parmesan or romano cheese

• pepper

Method :

1. Put the dried mushrooms in a bowl, cover with water, and let soak for 30 minutes.

2. About 5 minutes before the soaking time is up, heat the oil and butter in a large nonstick skillet with a lid and sauté the onion and garlic over medium heat for about 5 minutes, or until softened. Add the fresh mushrooms, season with-pepper, stir well, and cook for 1-2 minutes.

3. Add the rice and soaked mushrooms with their soaking water, stock, and wine, if using, and stir. Cover and simmer for 20 minutes, adding a little extra stock or water if it looks dry. Add the zucchini and continue to simmer for an additional 10 minutes. When the rice is tender and creamy, stir in the parsley and cheese.

Nutritional Facts :

Calories: 435

Fat: 11.4g

Saturated Fat: 4.5g

Salt: 0.7g