I felt that this forum was feeling a little unloved, so I thought I'd make a contribution!
I love mushroom risotto, it's one of my fav comfort foods and I was really fancying it today. This isn't restaurant standard, but it's as good as a Risotto Pronto and made me feel like I was having a real meal.
1 packet of Mushroom Pasta
A large handful of mushrooms
Half a mooli - optional. It has quite an earthy taste so I find it gives it a nice depth of flavour, but some people might not like it.
Chop the mushrooms into little cubes of about 3mm. Grate the mooli using a fine grater.
Make up the mushroom pasta in a saucepan per the instructions
Once the mushroom pasta is cooked dump in the mushrooms and mooli
Stir over the heat for another ten seconds just to heat the veg through - you don't want to cook it or it will be too wet and mushy.
If it's too wet add more mushrooms until you've got a risotto like consistency. Don't try and reduce it down to thicken it - as the veg cooks it will release water which makes the sauce even runnier.
I served this with a large green salad, just like I would a normal risotto. It's lovely with a bit of garlic added, and it you're using my fitness pal to add up your daily cals you could sneak in a sprinkling of cheese on top.
I used normal mushrooms but if you had any wild mushrooms I bet they would be even better. I might try that next time....
I love mushroom risotto, it's one of my fav comfort foods and I was really fancying it today. This isn't restaurant standard, but it's as good as a Risotto Pronto and made me feel like I was having a real meal.
1 packet of Mushroom Pasta
A large handful of mushrooms
Half a mooli - optional. It has quite an earthy taste so I find it gives it a nice depth of flavour, but some people might not like it.
Chop the mushrooms into little cubes of about 3mm. Grate the mooli using a fine grater.
Make up the mushroom pasta in a saucepan per the instructions
Once the mushroom pasta is cooked dump in the mushrooms and mooli
Stir over the heat for another ten seconds just to heat the veg through - you don't want to cook it or it will be too wet and mushy.
If it's too wet add more mushrooms until you've got a risotto like consistency. Don't try and reduce it down to thicken it - as the veg cooks it will release water which makes the sauce even runnier.
I served this with a large green salad, just like I would a normal risotto. It's lovely with a bit of garlic added, and it you're using my fitness pal to add up your daily cals you could sneak in a sprinkling of cheese on top.
I used normal mushrooms but if you had any wild mushrooms I bet they would be even better. I might try that next time....
