Description: Creamy risotto with mushrooms.  It’s simple to make and ideal for a midweek meal. The nice scent from fresh parsley gives you a refreshing feeling.
Serves: 2
Cooking time: 40 minutes

Ingredients

• Mushrooms – 160g sliced
• Risotto rice – 150g
• Garlic – 2 cloves, crushed
• Vegetable stock cube – ¾ cube in 700ml boiling water
• Butter – 10g
• Fresh parsley – 1 tablespoon
• Parmesan cheese (hard) – grated 15g

Method

1. Heat the butter in a medium-sized pot, add the garlic, and cook for 1 minute.
2. Add the mushrooms and cook for 2-3 minutes. Remove and keep the mushrooms aside.
3. In the same pot, pour in the rice and add some stock, then let it simmer while stirring until the liquid is absorbed. Continue adding the stock this way, until all the liquid is absorbed and the rice is plump and soft.
4. Add the mushrooms cooked in step 2 and add grated parmesan cheese. Mix well.
   To serve: sprinkle some freshly cut parsley, ground black pepper, and grated parmesan cheese.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Phosphorus	Vitamin B2	Vitamin B3
306.4	9.4g	7.5g	51.4g	3.2g	1.8g	1.8g	4.8g	152.9 mg	0.4mg	3.1mg
15.3%	14.8%	10.6%	19.8%	10.8%	2.0%	30.6%	24.2%	27.8%	38.2%	23.8%

Nutritional Tips

Any variety of mushrooms works for this dish but a combination of different types such as porcini mushrooms, shiitake mushrooms, shimeji mushrooms or eringi mushrooms would be ideal. A healthier option is to use a low-salt stock cube and low-fat cheese in order to reduce the fat and salt intake.

Personally, I like to include mushrooms in my meals because they provide many benefits and they are quite versatile as well as relatively inexpensive.

Mushrooms are considered a superfood although they may seem plain. Not only they contain almost no fat, sugar, or salt but are also a valuable source of dietary fibre, Vitamins B1, B2, B3, B6, and Folate. Mushrooms also contain minerals such as potassium, phosphorus, iron and have a water content of more than 90 percent.