Mushroom Risotto
Serves 4
  • 1 onion, finely chopped
  • 4 cups (960ml) of chicken or vegetable stock
  • 270g (9.5oz) of Arborio Rice
  • 200g (7oz) of mushrooms (I used baby portobello mushrooms), finely chopped
  • 1 small package of dried Porcini mushrooms
  • 1 tablespoon of butter (5 syns)
  • 2 cloves of garlic (crushed)
  • thyme
  • salt and black pepper
  • 120g (4oz) of Parmesan Cheese(4 HEa’s)
  1. Add the dried porcini mushrooms to a small bowl, cover with boiling hot water and allow to soak for 20 mins.
  2. Drain and reserved liquid
  3. Place all the stock in a small saucepan, along with the liquid from the dried porcini mushrooms with a sprinkling of fresh thyme and keep on a low heat.
  4. Finely chop the porcini mushrooms
  5. Melt the butter in a frying pan and add the onion, garlic and mushrooms (including porcini mushrooms) and cook until softened and golden. Add a little of the stock if needed to prevent from sticking. Season with some black pepper.
  6. Add the Arborio rice and mix thoroughly with the onion, garlic and mushrooms.
  7. Add 1 ladle of stock and continuously stir making sure you scrape all the flavouring from the bottom of the pan as you do so, as the stock reduces, add another ladle of stock, and repeat the process. until stock is almost gone.
  8. Before adding the last couple of ladles of stock, stir in ¾ of the parmesan cheese and mix thoroughly.
  9. Serve among 4 plates and top each serving with the remainder of parmesan cheese.
  10. Enjoy!!
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at