Leek and Mushroom Risotto

Leek and Mushroom Risotto, Serves 4, 33pp per recipe, 8pp per serving. 

Ingredients: 

250g Arborio risotto rice
25og Sliced chesnut mushrooms
1 Leek sliced
150ml weightwatchers fruity wine
1 knorr vegetable stock pot
750ml water
 
60g extra light soft cheese
25g parmesan cheese
 
1 garlic clove chopped
1tsp olive oil warmed up and 3 butter bud sachets melted in it
Black pepper to taste
 
Method:
 
Add the olive oil and butter bud mixture to the pan on medium and then gently fry off the garlic and leeks till they soften up maybe 2-3 mins, then add the mushrooms and some black pepper, 3 tbsp water and cover for 5 mins. Mix the knorr vegetable stock pot with the 750ml water but don’t add yet, add the wine to the mushrooms then the risotto rice and stir constantly for 1 minute, then add the stock in, give it a good mix up and leave to simmer for 20-30 mins stirring every now and then until the rice is cooked to your taste I like mine a little al dente..  Once it has thickened up add the soft cheese and parmesan and mix it up so it’s looking creamy and serve topped with a handful of fresh parsley.
 
Maybe add a garlic ciabatta for extra pp.. I will recommend the Nume range mini garlic ciabatta’s for 7pp each they are yummy and don’t taste like low fat ones at all! 
 
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