Oozy mushroom risotto

Oozy mushroom risotto

This is adapted to be Slimming World friendly from Jamie Oliver’s 30 minute meals and is truly delicious!

time

15 mins

pan

50 mins

fire

404 kcal

time

15 mins

pan

50 mins

fire

404 kcal

Oozy mushroom risotto

SERVES

4

DIFFICULTY

more effort

SERVES

4

Difficulty

more effort

This risotto is so tasty, and adapted here to be only 2 syns per portion. It does take a little bit of effort, you won’t be able to leave it alone for the half an hour or so that it takes to cook,  but I really recommend it for a special occasion or a weekend treat dinner, it’s a winner! Serve it with the Spinach and mint salad.

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Oozy mushroom risotto

Servings: 4
This is adapted to be Slimming World friendly from Jamie Oliver’s 30 minute meals and is truly delicious!
Syns: 2 per portion
Print Recipe
15 mins
50 mins

Ingredients

  • 1 large white onion halved and peeled
  • 1 stick celery
  • 15 g dried porcini mushrooms
  • 2 sprigs of fresh rosemary finely chopped
  • 300 g risotto rice
  • 100 ml white wine
  • 1 vegetable or chicken stock cube
  • 1 litre boiling vegetable stock I like Marigold swiss bouillon
  • 500 g mixed mushrooms wiped clean and torn (I used a mixture of chestnut, shiitake and oyster mushrooms)
  • 1 clove garlic finely chopped
  • a small bunch of thyme leaves picked
  • 30 g Parmesan grated (6 syns)
  • juice of 1/2 a lemon
  • small bunch of flat-leaf parsley chopped
  • Low calorie cooking spray

Instructions

  • Put the onion, celery and dried porcini into a food processor and pulse until finely chopped
  • Heat a large saucepan on medium and spray with low calorie cooking spray. Scrape in the processed mixture and cook for a few minutes.
  • Throw in the chopped rosemary and rice; stir well for a minute. Pour in the white wine and crumble in the stock cube. Stir until the wine is absorbed and then season.
  • Add a couple of ladles of the stock and stir in well. Add half of the mushrooms. You need to then keep coming back to the risotto every minute for about 20 minutes – stirring in a bit more stock each time.
  • Heat the grill
  • Heat a large ovenproof frying pan and spray with Frylight, add the remaining mushrooms, garlic, and a good pinch of salt and pepper. Stir for a second, add half the thyme and take off the heat. Add the remaining thyme to the rice.
  • Put the frying pan of mushrooms under the grill to crisp up, turn the grill off when they are golden and crispy.
  • When the rice is al dente stir in most of the Parmesan, add lemon juice and taste for seasoning.
  • Stir in half the parsley and throw the rest over the grilled mushrooms.
  • Put the lid on the risotto and let it rest for a minute or two – you could dress the salad at this point.
  • Ladle the risotto onto plates and spoon some grilled mushrooms over the top with some extra Parmesan.
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