Mushroom & Tarragon Risotto (3.65g fat)

Name: Mushroom & Tarragon Risotto (3.65g fat)
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: European, Italian, Mediterranean
Ingredients: 250g chestnut mushrooms; 1/2 tablespoon dried or fresh tarragon; 1 low salt vegetable stock cube; 5g grated parmesan; 5g pinenuts; 1 teaspoon sunflower oil

4 steps

Prep:5minCook:22min

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

Updated at: Thu, 17 Aug 2023 04:04:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories53.4 kcal (3%)

Total Fat3.6 g (5%)

Carbs3 g (1%)

Sugars0.7 g (1%)

Protein2.3 g (5%)

Sodium60.8 mg (3%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

250gchestnut mushrooms

½ tablespoondried tarragon

or fresh

1low salt vegetable stock cube

5ggrated parmesan

5gpinenuts

1 teaspoonsunflower oil

Instructions

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.