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I love the comfort of a warm starchy bowl of risotto. This is ultimate comfort food. I am forever trying to find sneaky ways to cut down the fat we eat and was thrilled to find a low fat mushroom risotto recipe online. If you want to make a full fat version, stir in a couple of tablespoons of butter and some grated parmesan cheese to the risotto once it is cooked. The recipe indicated quite low prep and cooking times, but I found that the recipe took over an hour to make in all.

I made a few modifications to save time, to improve flavour and to bump up the vegetable content (also, my version is non-alcoholic – I replaced the wine with stock + lemon juice).

Risotto is a bit of a faff, so I usually make a double batch of the ‘mushroom base’ and freeze half of it for future use as this cuts down the effort the next time I make it. It works really well! You could, I suppose make a big batch of the base when you have time on your hands and freeze single-meal sized portions, but my freezer is not big enough to do this, so I don’t!

Here it is the risotto recipe, my way. This recipe is enough as a main meal for 4 along with other side dishes, such as steamed vegetables or salad or 2 very hungry people with very large appetites.

Ingredients

  • 3 1/2 cups chicken or vegetable broth (I use chicken stock cubes or for a veggie version, lovely¬†Marigold Vegetable Bouillon powder, which I stock up on when I am on visits home)
  • 1 tbsp lemon juice
  • 1 tsp soy sauce (a wonderful tip from this amazing book from¬†America’s Test Kitchen. This particular book is the 2005 version, but it is full of really current recipes and tips)
  • 1 cup Arborio rice (I like Trader Joes Arborio rice a lot, it produced much creamier risotto than the fancy Italian organic Arborio that I bought at Whole Foods!)
  • 3 cups fresh baby spinach
  • 1/4 cup fresh parsley chopped
  • Black truffle oil (optional) to drizzle on top. We use Sabatino’s black truffle oil. It is divine! You only need a few drops. It is also wonderful on pasta.
  • Freshly grated parmesan cheese

Mushroom Base:

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced or 1/2 tsp garlic powder
  • 1 tsp mixed dried thyme or oregano
  • 6 ounces (or a medium-sized box) cremini mushroom, sliced
  • 6 ounces (or a medium-sized box) shiitake mushrooms, sliced
    (You can replace the mushrooms with a selection of more exotic mushrooms if you like. I have found that you don’t have to be too precise with the quantity of mushrooms)
  • 2 finely chopped sticks of celery (This is optional. Good to add if you like a bit of crunch in the creaminess of the risotto. I like it, but Hubby doesn’t. it’s a matter of taste.

What you do:

– Pour the stock in a pan and set it to simmer gently on the stovetop

-Heat oil in a saucepan and cook onions and garlic (and celery, if you’re using it) on a medium heat until translucent

– Add dried herbs, half the parsley and the mushrooms and cook on a medium-high flame until mushrooms are browned and are releasing their juices. If you have made a double batch of the mushroom base, this is the time to remove half of the mixture to freeze.

– Add the rice, half the stock and the lemon juice and stir. Turn down heat to medium, so the rice is gently simmering.

– Allow stock to absorb, stirring from time to time and add 1/3 of the remaining stock. Keep stirring.

– When the stock in the pot has absorbed, add half of the remaining stock. Keep stirring.

– When the stock in the pot has nearly absorbed, add the spinach and stir until wilted.

– Add the remaining stock and soy sauce and cook until the risotto is of the desired consistancy.

– Put into bowls and top with a few drops of truffle oil, grated parmesan cheese and parsley.

ENJOY!


One comment to “Low Fat Mushroom Risotto – My Way”

  1. Fran

    I am loving these recipes – love your adapted version………Keep them coming.


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