Recipe Details


Mushroom and Parmesan Risotto

Serves: 4

Miserly portions this gives - a Weight Watchers recipe!

Heat the oil in a large frying-pan or wok. Add the rice and saute, without browning, for about 5 minutes. Add the onion, garlic, celery, pepper, tomatoes and mushrooms. Cook, stirring, for 5 more minutes.

Pour the hot stock into the pan and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes, until the rice is tender and the stock has been absorbed. Add a little extra water if the rice is not fully cooked before the liquid has been absorbed.

Add the herbs and half the parmesan cheese to the risotto and then season with salt and pepper. Serve at once, sprinkled with the remaining cheese.