Mushroom Risotto #2
Ingredients
- 1 onion thinly sliced
- 2 celery sticks chopped
- 2 tbsps oil
- 12 oz open cap mushrooms wiped and sliced
- 1 lemon finely grated rind and juice
- 6 oz risotto rice
- 10 floz chicken stock
- 4 oz frozen peas thawed
- 3 oz mature Cheddar cheese
- 2 tbsp freshly grated parmesan cheese
- 2 tbsp fresh chopped parsley
Instructions
- Fry the onion and celery in the oil for 3 minutes. Add the mushrooms, lemon rind and juice and cook for a further 10 minutes.
- Add the rice and cook for 2 minutes, stirring, then add the stock and cook gently, covered, for about 15 minutes until the rice is tender.
- Stir in the remaining ingredients and heat through gently until the cheese has melted.
- Serve seasoned with plenty of freshly ground black pepper.
Calories: 398 kcal
Carbohydrates: 50 g
Protein: 15 g
Fat: 16g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 26 mg
Sodium: 289 mg
Potassium: 677 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 636 IU
Vitamin C: 31 mg
Calcium: 226 mg
Iron: 3 mg