Speedy Mushroom Risotto

There are few greater comforts in life that an oozy, rich risotto but they can often be a labour of love - needing your undivided attention (and stirring!) for around half an hour... but not any more! This recipe uses pre-cooked grains for a speedy and easy version of the classic.

I've used fat free yoghurt in this recipe for a bit tang and creaminess but you could swap it out for creme fraiche or mascarpone instead. If you wanted to make this vegan, just use vegan versions of the dairy ingredients - cheese and yoghurt - which you can find in most supermarkets these days. 

Speedy Mushroom Risotto

Serves 2

oil

1 onion, finely chopped

250g mushrooms

2 sprigs fresh rosemary or thyme, leaves chopped

1 garlic clove

250g pack pre-cooked mixed grains

300ml veg or chicken stock

40g Parmesan cheese

2 tbsp 0% fat yoghurt

sea salt and freshly ground black pepper

Put the chopped onion in a high-sided pan or casserole with a drizzle of oil and a good pinch of salt over a medium heat. Trim the stalk and base off the mushrooms so you have a cross section like the photo above. Finely chop the stalks and trimmings and add to the onion pan together with the chopped herbs. Cook for 10 minutes until soft, stirring regularly.

Put a non-stick frying pan over a medium heat with a drizzle of oil. Add the mushrooms cap side up and cook until golden without touching them (around 7 minutes). Meanwhile, peel and finely slice the garlic clove.

Tip the grains into the onion pan and add the stock gradually for 5 minutes, stirring every minute or so. Turn the whole mushrooms and sprinkle the garlic into the pan. Cook for 2 minutes then turn off the heat.

Finely grate most of the Parmesan into the risotto then stir in the yoghurt and season well with salt and pepper. Divide between two plates then top with the mushrooms, fried garlic and shavings of the remaining Parmesan.