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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