Garlic Mushroom Risotto
-
Prep Time
10 MINS
-
Cook Time
55 MINS
- KCals 501
- Carbs 94G
3 Servings
Ingredients
- 300 g arborio rice
- 1 onion chopped
- 3 cloves garlic finely chopped
- 80 g frozen peas
- 1 tbsp Henderson's Relish or Worcestershire sauce
- 300 g mushrooms sliced
- 1.4 l vegetable stock 2 stock cubes made up with 1.4l of boiling water
- 2 tbsp white wine vinegar
- ½ lemon juice only
- 1 handful fresh parsley chopped
- 90 g Parmesan cheese finely grated, omit if vegetarian
- low calorie cooking spray
Instructions
-
Add the onions, 200g of the sliced mushrooms and the garlic to the Actifry Pan. Spray with low calorie cooking spray and add the Hendersons relish. Cook for 5 Minutes.
-
Add the rice and cook for another 3 minutes.
-
Add the stock, white wine vinegar and remaining 100g of mushrooms.
-
Cook for 45 minutes.
-
Add the peas, lemon juice, pecorino, chopped parsley and black pepper. Cook for another 3 minutes.