Creamy Mushroom Risotto
Serves 4, 6 Smart Points per serving (6pp)
Weight Watcher oil spray
100g risotto rice
300ml hot vegetable stock
175g chopped mushrooms
1 clove garlic, crushed
60g low fat soft cheese
freshly ground pepper
a handful of roughly chopped fresh parsley
Spray saucepan once with oil spray, add the rice and gently fry over medium heat for 2 minutes or until lightly golden. Gradually add stock and 150ml of hot water, then bring to the boil. Simmer for 20m or until tender and all the liquid is absorbed. Add a little more water if required during cooking. Spray frying pan with oil spray and add the mushrooms and garlic. Fry for 4-5m, until starting to brown.
Stir the soft cheese into the cooked rice. If the mixture is too thick add a little skimmed milk. Remove the rice from the heat and stir in the mushrooms, parsley and black pepper to taste. Serve immediately.