Mushroom risotto

Portions:
Serves 4 – (400g per serve)

Sodium per serve:
125mg

Restaurant comparison:
Vegetarian risotto 922mg per 400g serve

INGREDIENTS

  • 250g risotto rice
  • 2 crushed garlic cloves
  • 1 finely chopped onion
  • 25ml olive oil
  • 25g salt-reduced margarine
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 225g quartered chestnut mushrooms
  • 1L water
  • ½ bunch finely chopped chives
  • 30g grated parmesan cheese

METHOD

  • Place a saucepan onto medium heat and add the olive oil.
  • Add the garlic, onion and thyme and fry for 2 minutes until soft but not coloured.
  • Add the butter and melt.
  • Add the mushrooms and fry for a further 3 minutes.
  • Add the rice and bay leaf – then stir.
  • Gradually add the liquid and keep stirring as the risotto simmers (approx. 20 minutes).
  • Once the rice is tender stir in the chives and cheese and serve.