hansywansy
Member
On extra easy need a recipe!
Help mush risotto recipe needed!
- Thread starter hansywansy
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Kwise1
THE WISE ONE
CLASSIC MUSHROOM RISOTTO ( SYN FREE & 1 HEXA/B)
Serves 4
INGREDIENTS
3 Onions, chopped
FRYLIGHT
9oz Arborio Rice (2oz per person plus an oz)
1 cube of veg or chicken stock per pint of water required (start with 2 pints & 2 cubes)
8oz mushrooms, sliced
1 garlic clove, crushed
1 small tin of sweetcorn
Parsley
Salt and pepper
30g per person grated Parmesan
(optional 14g butter 5.25 SYNS)
Heat a large frying pan (which has a lid) and spray some frylight. Add the onion and fry until soft
In a separate saucepan keep the stock at simmering point
Add the rice to the onions and fry until translucent (about 1 min)
Add the remaining ingredients except the sweetcorn, Parmesan and butter if using
Add ladlefuls of boiling stock to the pan whilst continually stirring.
Continue to do this until the rice is almost soft to eat. Add the sweetcorn.
Continue to add stock until the rice is soft.
Remove from the heat and add the Parmesan and butter (if using) and place the lid on and leave for 5 minutes.
Fork through the melted cheese and butter if using.
Serve
Sent from my iPhone using MiniMins
Serves 4
INGREDIENTS
3 Onions, chopped
FRYLIGHT
9oz Arborio Rice (2oz per person plus an oz)
1 cube of veg or chicken stock per pint of water required (start with 2 pints & 2 cubes)
8oz mushrooms, sliced
1 garlic clove, crushed
1 small tin of sweetcorn
Parsley
Salt and pepper
30g per person grated Parmesan
(optional 14g butter 5.25 SYNS)
Heat a large frying pan (which has a lid) and spray some frylight. Add the onion and fry until soft
In a separate saucepan keep the stock at simmering point
Add the rice to the onions and fry until translucent (about 1 min)
Add the remaining ingredients except the sweetcorn, Parmesan and butter if using
Add ladlefuls of boiling stock to the pan whilst continually stirring.
Continue to do this until the rice is almost soft to eat. Add the sweetcorn.
Continue to add stock until the rice is soft.
Remove from the heat and add the Parmesan and butter (if using) and place the lid on and leave for 5 minutes.
Fork through the melted cheese and butter if using.
Serve
Sent from my iPhone using MiniMins
bilsat
Really likes to cook
Pete's Leek & Mushroom risotto
Pete’s Leek & Mushroom Risotto-2
Serves 2
Ingredients
150g Arborio rice (ff)
150g mushrooms, sliced (s)(sff)
750Lt vegetable stock
2 leeks, finely chopped (s)(sff)
1 lemon (ss)(sff)
½ cupful of frozen peas (ss)(ff)
1 onion, finely chopped (s)(sff)
Parmesan cheese (out of your daily allowance)
1 small tin of Tuna (ff)
Method
Boil a kettle and make 750 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions & leeks until transparent.
Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone. Add peas & mushrooms just 5 mins before the liquid is used up.
When all stock has been used up grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and add the Tuna and a side salad with it.
Pete’s Leek & Mushroom Risotto-2
Serves 2
Ingredients
150g Arborio rice (ff)
150g mushrooms, sliced (s)(sff)
750Lt vegetable stock
2 leeks, finely chopped (s)(sff)
1 lemon (ss)(sff)
½ cupful of frozen peas (ss)(ff)
1 onion, finely chopped (s)(sff)
Parmesan cheese (out of your daily allowance)
1 small tin of Tuna (ff)
Method
Boil a kettle and make 750 Lt of vegetable stock, using a vegetable cube or use homemade stock.
Spray a large saucepan with Fry Light and cook the onions & leeks until transparent.
Add the rice and allow it to be coated by mixing all ingredients, cut the lemon and drizzle the juice over the rice and cook for 5 mins.
Using a ladle add 2 ladles of hot stock at a time, cook until all liquid has gone. Add peas & mushrooms just 5 mins before the liquid is used up.
When all stock has been used up grate parmesan cheese over the rice and put a lid on it and leave to steam. Serve on a hot bowl and add the Tuna and a side salad with it.
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