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Garlic Mushroom Risotto

  • Prep Time
    10 MINS
  • Cook Time
    55 MINS
  • KCals 501
  • Carbs 94G
  • WW Points:
  • 13 Green
  • 13 Blue
  • 13 Purple
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 Pecorino cheese omit if vegetarian
  • low calorie cooking spray

Instructions

  1. 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.

  2. Add the rice and cook for another 3 minutes.

  3. Add the stock, white wine vinegar and remaining 100g of mushrooms.

  4. Cook for 45 minutes.

  5. Add the peas, lemon juice, pecorino, chopped parsley and black pepper. Cook for another 3 minutes.