Mushroom and Courgette Risotto

This rice based dish is delicious and a great way to squeeze some more vegetables into your day

4
10
30
Equipment: 
  • Sharp knife
  • Chopping board
  • Large frying pan
  • Measuring jug
  • Spoon for stirring
Ingredients: 
  • 15ml olive oil
  • 310g Arborio / risotto rice
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped or pressed
  • 1100ml vegetable stock
  • 200g button mushrooms, halved
  • 1 courgette, sliced and halves the slices
  • 15g vegetarian parmesan-style cheese, grated
  • Black pepper
Simple steps: 
  1. Wash and prepare the vegetables
  2. Heat the oil in the frying pan, add the onion and garlic and cook gently
  3. Add the mushrooms and courgettes and cook gently for a further 3-4 minutes
  4. Add the rice and cook until the rice becomes more see-through in appearance
  5. Make up the stock in the measuring jug
  6. Add about 250ml of stock to the pan and stir while bringing to the boil
  7. Bring the pan down to a simmer and slowly add more stock, while stirring until the rice is cooked
  8. Add the parmesan and black pepper, stir well and serve
Calories: 
377
Protein: 
10.1g
Fat: 
5.3g
Saturated fat: 
1.2g
Carbohydrates: 
72.3g
Sugars: 
4.6g
Salt: 
175mg
Dietary fibre: 
5.1g
Allergen information: 
Barley
Celery
Cheese
Gluten
Milk
Wheat