Mushroom Parmesan Risotto

Delicious mushrooms and parmesan risotto that is easy to prepare and gluten free

Ric Mushrooms and Parmesan Risotto (4 servings)

Mushrooms and Parmesan Risotto Ingredients

15ml / 1 tbsp olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
10g 1/4 oz dried porcini mushrooms, soaked in 150 ml / 2/3 cup hot water for 20 minutes
450 g / mixed mushrooms such as closed cup, chestnuts and field mushrooms sliced or chopped
250g / 9 oz long grain brown rice
900 ml / 3 3/4 cups well flavored vegetables stock
30 ml / 2 tbsp chopped fresh flat leaf parsley
50g / 2/3 cup grated Parmesan cheese
salt and pepper

Mushrooms and Parmesan Risotto Nutritional Information (Per Portion)

Energy          - 162 Kcals/679 kJ
Fat, Total      - 10g
saturated fat   - 3.4g
Protein           - 8.2
Carbohydrate - 10.6 g
Fiber               - 3.1g

1. To prepare mushroom parmesan risotto, heat the oil in a large saucepan, add the shallots, garlic and cook gently for 5 minutes, stirring. Drain the porcine, reserving the remaining liquid, and chop roughly. Add the mushrooms to the pan along with the porcini soaking liquid, the brown rice and 300 ml / 1 1/4 cups of stocks

2. Bring to the boil, reduce the heat and simmer, uncovered until all the liquid is abosorbed, stirring frequently. Add ladleful of hot stock and stir until it has been absorbed.

3. Continue cooking adding the hot stock a ladleful at a time, until the rice is cook and creamy. This should take around 35 minutes

4. Season with salt and pepper to taste. Stir in chop parsley, and grated Parmesan and serve your risotto at once.

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