Mushroom and greens risotto, with brown arborio rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
150g brown arborio rice29g spring greens, chopped43g leek, sliced thin51g courgette (zucchini), diced or slices134g mushrooms, sliced thinly2 cloves of garlic, chopped small6 fresh basil leaves, roughly torn20g butter/olive oil500ml veg stock
Fry off the leek and the garlic in the butter. After a couple of minutes, add the arborio rice. Fry off until the grains are a little translucent.
Add all other ingredients and fry for a minute or two.
Start to add the stock, a little at a time. Each time it's nearly all absorbed, add a little more. Stir almost continuously. Vary the heat - when you put the stock in, turn the heat up a little but then put it to simmer until that bit of stock is absorbed.
Add the basil leaves about 5 minutes before the end to retain the flavour.
Once cooked to your taste, turn off the heat and leave to stand for a couple of minutes before serving.
Serving Size: Makes 2 generous portions
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.
Add all other ingredients and fry for a minute or two.
Start to add the stock, a little at a time. Each time it's nearly all absorbed, add a little more. Stir almost continuously. Vary the heat - when you put the stock in, turn the heat up a little but then put it to simmer until that bit of stock is absorbed.
Add the basil leaves about 5 minutes before the end to retain the flavour.
Once cooked to your taste, turn off the heat and leave to stand for a couple of minutes before serving.
Serving Size: Makes 2 generous portions
Number of Servings: 2
Recipe submitted by SparkPeople user EMSR2D2.
Nutritional Info Amount Per Serving
- Calories: 444.3
- Total Fat: 11.0 g
- Cholesterol: 21.8 mg
- Sodium: 72.3 mg
- Total Carbs: 75.3 g
- Dietary Fiber: 2.3 g
- Protein: 10.3 g
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