An authentic Mushroom Risotto dish is celebrated in Italy for its earthy flavour and creaminess and is eaten by all the family. However, Risottos that have been prepared with broth and other ingredients usually have lots of simple carbohydrates, saturated fat and sodium.
Low-Calorie Mushroom Risotto Recipe
This is our low-calorie version of the Italian classic. Use a quality of mixed mushrooms to give a real depth of flavour.
Parmesan is optional
Ingredients
- 50g mushrooms, chopped
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 300g konjac rice
- 175ml water
- 30g cherry tomato
- 20g low fat butter
- 1 tbsp. parsley
- 50g parmesan (optional)
Method
- Prepare konjac, as per packet instructions
- In a separate non-stick pan, lightly fry chopped mushrooms with onion, garlic cloves and olive oil
- Add cooked konjac to mix and low fat butter
- Mix until incorporated
- Top with parsley, cherry tomatoes and parmesan (optional)
Nutritionals
164 kcal, 2.7g Sugar, 6.9g Fat, 0.8g Saturates, 0.21g Salt
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