Mushroom & Tarragon Risotto (3.65g fat)

Wonderfully robust risotto. So simple to make, and very low in fat.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large wok/pan. Add the rice and tarragon and allow to toast lightly for about 2 minutes.

Step 2

Clean and slice the mushrooms and add to the wok/pan.

Step 3

Dissolve the stock cube in 1 pint of boiling water, and pour into the wok/pan. Stir thoroughly, reduce heat, and allow to simmer for about 20 minutes or until most of the liquid has been absorbed by the rice.

Step 4

Spoon into 3 bowls, and sprinkle over with the parmesan and pine nuts. Serve immediately.