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Percorino mixed mushroom risotto - baked (Low Fibre)

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Makes 4 serves, approximately 4 grams of fibre per serve
*Vegan and vegetarian friendly

  • 1/3 cup of Pecorino cheese* (this cheese has a great flavour and is different from parmesan however if you cannot find it parmesan will substitute)
  • 80 grams of shelled peas
  • 100 grams sliced Swiss brown mushrooms
  • 100 grams enoki mushrooms
  • 200 grams of button mushrooms
  • 2 **teaspoons of dried onion
  • 2 **teaspoons of garlic powder
  • 2 cups of Arborio risotto rice
  • 1 litre of Massel┬« chicken stock
  • 425 mls of cold water
  • 1/3 cup of chopped flat parsley and chives
  • 125 mls of white cooking wine
  • 50 grams of olive oil
Trim the ends of all the mushrooms and slice thinly
Pre heat oven to 180/160C fan forced where possible
Get a heavy bottomed saucepan and add stock and water and bring to boil, reduce heat and simmer with the lid on
In a frypan add oil and cook mushrooms, stirring frequently so they brown all over
Add garlic and onion stir until rehydrated
Add Arborio rice
Add white wine, turn the heat up and cook off the liquid until very little is left
Add the stock and stir vigorously and transfer to an oven dish with a lid
Bake for 25-30 minutes stirring every 8-10 minutes
Remove lid and bake for 5 minutes to absorb any leftover liquid and rice is soft
Last minute before serving stir through Pecorino cheese and herbs
Serve immediately with fresh vegetables
*vegans can use Redwood Parmesan-style Cheezly® or similar
**May cause wind and bloating may not be suitable for ostomy patients