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Mushroom and soft cheese risotto – a healthier option

Jun 15, 2015   //   by . Recipe section Recipes  //  No Comments

This is a lovely way to lighten the calories of an old family favourite. Remember not to overcook the rice, it should be plump, but still have a little bite.
This is freezable too :)

Mushroom and soft cheese risotto - a healthier option

62396808 - wild mushroom risotto with herbs and parmesan

By Julie Published: June 15, 2015

  • Makes: 4 Servings
  • Prep: 10 mins
  • Cook: 35 mins
  • Ready In: 45 mins

This is a lovely way to lighten the calories of an old family favourite. Remember not to overlook the rice, it should be plump, but still have a little bite. This is freezable too :)

Ingredients

Instructions

  1. Heat the oil in a large non stick pan, add the shallots and the mushrooms (chop in half if they are big), fry for a few minutes now add garlic (if you are using), and let it fry for a couple more minutes until the mushrooms start to soften. Stir in the rice, then add the cider, cook and stir well until the liquid has all been absorbed.
  2. Add the stock a little at a time, stirring as you do, letting it be absorbed before you add more. When you add the last of the stock, stir in the soft cheese too, and cook for another 2-3 minutes.
  3. Serve immediately and garnish with the chopped parsley.

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Mushroom and soft cheese risotto – a healthier option 4 out of 5 based on 1 ratings.

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