Chestnut Mushroom Risotto
This classic risotto presses all the right buttons, with intense chestnut mushrooms and plump arborio rice.
- 2 tablespoon olive oil
- 225g chestnut mushrooms
- 1 onion
- 350g arborio rice
- 150 ml dry white wine
- 1.2 l vegetable stock
- 2 tablespoon parsely
- 25g butter
- salt and pepper, to taste
- Heat the oil in a large, heavy-based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
- Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
- Roughly chop the mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.
Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt.