Healthy mushroom risotto

This tasty dish is an incredible weeknight meal that is just as good for your body as it is for your tastebuds. A risotto dish is a dinner classic, but sometimes it can get a bit too over the top with too much thickened cream and butter. Luckily, if you are looking for a leaner option, this recipe gives you the same creamy, filling meal without all the extra calories.

It’s also super easy to make and only uses a handful of ingredients that you probably already have lying around in the kitchen. Cook this dish in about 30 minutes and serve it up for the family or keep it in an airtight container to have as leftovers.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 cups fresh mushrooms, sliced
• 1 ½ cups Arborio rice
• ½ cup white wine
• 6 cups chicken stock, hot, from recipe collection
• 60g grated Parmesan cheese
• Fresh rosemary, to garnish

Method

1. Heat oil in a large heavy saucepan over medium heat. Cook onion, garlic and mushroom until tender but not coloured. Add rice. Stir and cook for approximately 1-2 minutes. Stir in wine and half a cup of stock at a time. Stir continuously to combine. Add more liquid as it absorbs into the mixture. 
2. Continue stirring until rice is tender and cooked through. Make sure all stock has been absorbed. Mixture should be creamy. 
3. Remove from heat. Transfer to serving bowls. Top with parmesan cheese. Place rosemary to garnish. Serve warm.