A simple, stress-free mushroom risotto, that requires no complicated techniques, healthy, low fat and still tastes authentic. Ready in less than 35 minutes, with minimal prep this is an ideal recipe for a midweek dinner the whole family will love!! This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.
Risotto is a creamy rice, boiled in stock, that originated in northern Italy. Risotto seems pretty fancy, but honestly it’s so simple and easy to make with very minimal prep. This recipe is Slimming friendly and is 100% suitable for reheating too so it makes the perfect batch cook recipe.
Why you’ll love this recipe….
- Delicious
- Creamy
- Filling
- Easy to make
- Minimal prep
- Suitable for reheating
- Syn Free
Batch Cook – Storage Information
- Fridge: While risotto really is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the fridge…. I wouldn’t recommend keeping for longer than 3 days.
- Reheat: Reheat in the microwave or on the hob.
- Freezer: Not suitable for freezing.
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Mushroom Risotto
Ingredients
- 200g Risotto Rice
- ½ Onion [Peeled, Diced]
- 6 Large Chesnut Mushrooms [Sliced]
- 800ml Boiling Vegetable Stock [Made with 2 Stock Cubes]
- 1 Garlic Clove [Crushed]
- Salt and Pepper
- Low calorie cooking spray (Frylight)
Instructions
- Spritz a pan with a little low calorie cooking spray and cook the onion and mushroom for 2 – 3 minutes.
- Add risotto rice, stock, garlic, pinch of salt & pepper. Simmer on a medium heat for 15 – 20 minutes stirring often until all of the liquid has been absorbed. Serve and enjoy!
Notes
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