27 August 2019
Great as a main meal or as a side dish to roast chicken breasts,
pork chops or sausages.
30g dried porcini mushrooms
1 tbsp olive oil
1 onion, sliced (180g)
250g chestnut mushrooms, sliced
2 cloves garlic, finely chopped
250g Arborio risotto rice
500ml low salt vegetable stock
25g pack parsley, chopped
3 tbsp half fat crème fraîche (75g)
1 tsp LoSalt
1. Place the porcini in a small bowl and pour over 400ml boiling
water, cover with clingfilm and leave for 15 minutes. Drain,
reserving the liquid and roughly chop.
2. Heat the oil in a large frying pan and fry the onion for 3
minutes. Stir in all the mushrooms and the garlic and fry for 2-3
minutes. Add the rice and stir, to evenly coat in the juices.
3. Mix together the reserved mushroom liquid and stock and add a
little to the pan, over a gentle heat. Cover and keep stirring in
more liquid as it gets absorbed by the rice until the rice is
tender but there is still a little sauce.
4. Off the heat, stir in the parsley, crème fraîche and
Prep: 15 minutes
Cook: 20 minutes