Mushroom and soft cheese risotto – a healthier option

Mushroom and soft cheese risotto - a healthier option

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

• 2 Tbsp Olive Oil
• 3 Shallots Peeled and chopped
• 500 Grams Mushrooms Using a mix is perfect (oyster, chestnut, button and shitake)
• 350 Grams Arborio Rice Risotto rice
• 300 Ml Cider Or Apple juice
• 800 Ml Vegetable Stock
• 150 Grams Light Soft Cheese With garlic and herbs preferably
• 2 Cloves Garlic Finely chopped - optional
• 2 Tbsp Flat Leaf Parsley Chopped

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.
   

• Cuisine: Italian
• Course: Less Than 600 Cal Meals
• Skill Level: Easy