Mushroom Risotto #2

Mushroom Risotto #2

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Servings: 4
Calories: 398

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
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