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!