If, like many of us, you want to slim down a bit for summer, healthy home cooked dinners are the way forward. This mushroom risotto is healthy and easy to make, and it can be made in bulk and saved for easy dinners later in the week.
Ingredients (to serve 4)
1 tablespoon of olive oil
1 red onion, chopped
300g risotto rice
1 garlic clove, crushed or chopped very small
200g chopped mushrooms
900ml hot vegetable stock
75g frozen peas
Salt and black pepper to taste
1. Heat up the olive oil in a large frying pan, then add the onion and cook on a medium-high heat.
2. After a couple of minutes add the rice and turn the heat down to low. Cook for about two minutes, stirring constantly.
3. Add the stock, mushrooms, garlic and peas. Turn the heat up to high and bring to the boil. Add plenty of salt and pepper.
4. When it starts to boil, turn the heat down. Cover and simmer for around 20 minutes, stirring often. If the rice seems to be sticking before it is cooked, add some more water. Once all of the water is absorbed and the rice is cooked, your risotto is ready to serve.