Creamy Garlic Mushroom Risotto
Nutrition per serving
Protein per 100 kcal: 2.9g · Energy from macros: 12% protein / 63% carbs / 25% fat
Ingredients
- 160g arborio rice
- 250g chestnut mushrooms, sliced
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp butter
- 700ml hot vegetable stock
- 25g Parmesan, finely grated
- 2 fresh thyme sprigs
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- A pinch of chilli flakes (optional)
- Salt and black pepper, to taste
Instructions
Warm the vegetable stock in a saucepan and keep it at a gentle simmer.
Heat the olive oil in a large pan, add the sliced mushrooms and cook for 5 minutes until golden, then set them aside.
Melt the butter in the same pan, cook the onion for 3 minutes until soft, then add the garlic and thyme sprigs and cook for 1 minute more.
Stir in the arborio rice and toast for 1 minute until the grains look translucent at the edges.
Add the hot stock one ladle at a time, stirring often and letting each ladle absorb before adding the next, for about 20 minutes until creamy and tender; return the mushrooms for the last 5 minutes.
Take off the heat, stir in the Parmesan, lemon juice and parsley, season with salt and pepper, rest for 2 minutes and serve.
Creamy garlic mushroom risotto is a cozy, restaurant-style dinner made lighter — silky arborio rice, golden mushrooms and plenty of garlic, finished with Parmesan and a squeeze of lemon. At around 476 calories a serving, it fits a weight-loss dinner easily — check the calories in this risotto with our calorie counter online: https://nutricounter.net/tools/nutrition. Ready in about 40 minutes, and perfect for a slow, comforting evening meal.
