Packed full of flavour using tinned soup and finished with whatever green veg you like. You may not have wine available and in an effort to keep costs down, the wine can be replaced at the end of the dish with a squeeze of lemon to taste.
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Ingredients
- 30 g butter
- 1 onion finely diced
- 200 g mushrooms grated
- 70 ml white wine (optional - see note above)
- 250 g carnarolli or arborio rice
- 400 g tin mushrooms soup
- 500 ml stock or water
- 200 g broccoli
Instructions
- Preheat the oven to 150c Fan
- Place a flameproof oven dish over a medium heat. Gently melt the butter, add the onion and sauté for 5-7 minutes until soft.
- Stir in the mushrooms and continue to cook for a minute. Add the rice and stir to coat in all the butter. If using wine, turn the heat up, add the wine, let it bubble for a minute then add soup and stock and 1/2 teaspoon of salt. Bring to a simmer them place the dish in the oven and cook uncovered for 35 minutes.
- While the risotto is baking, cook the greens to your liking.
- Remove from the oven, allow to stand for a few minutes before serving and topping with green vegetables.
Nutrition
Calories: 338kcalCarbohydrates: 65.9gProtein: 9.2gFat: 2.6gSaturated Fat: 0.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.6gCholesterol: 4.8mgSodium: 360.5mgPotassium: 1056.4mgFiber: 4.8gSugar: 5.1gVitamin A: 324.4IUVitamin C: 47.7mgCalcium: 124.4mgIron: 3.4mg
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