Mushroom Risotto

Risotto is a wonderful dish to serve throughout the year, adjusting the ingredients to suit the changing seasons. However, it is particularly welcomed in the damp and dark of winter. What a deliscious was to carb load!

Serves 4

Ingredients:

1tbsp. olive oil

1.tbsp. butter

1 leek, sliced

500g pack mushrooms, sliced

2 garlic cloves, crushed

1/2 bunch thyme

1 lemon, juiced

175ml white wine

400g arborio rice

1L hot stock

salt and pepper

80g parmesan, grated

rocket

Method:

1). Heat 1.2tbsp. of olive oil and 1/2tbsp. of butter in a saucepan and add the leek. Sweat over a low-medium heat for approx. 10 minutes. You want the leeks to be translucent and soft.

2). Meanwhile, in a frying pan add the remaining 1/2tbsp. of olive oil and 1/2tbsp. of butter over a high heat. When the butter is foaming add the mushrooms (you may have to do this in two batches). Season with salt and pepper, add lemon juice, garlic and thyme. You want the mushrooms to become very caramelised hence the high heat. Having a low heat will cause the mushrooms to become slimy. Once caramelised, turn the heat off and leave aside.

3). When the leek is cooked, add the rice and white wine to the saucepan. Cook until the white wine has almost evaporated. Then add the stock little by little. When the rice absorbs the liquid and starts to disappear add another ladle or so, stirring the rice frequently. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 30 minutes. Stir in the parmesan and mushrooms. Adjust the seasoning with black pepper and salt.

4). Plate up and serve with some rocket leaves.

5). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 574

Fat (g): 13

Saturates (g): 6.5

Carbohydrates (g): 85

Sugars (g): 3.7

Protein (g): 19

The Sports Chef