WeightWatchers wild mushroom and spinach risotto recipe

Serves 4 l Prep time 10 mins l Cook time 15 mins

Ingredients

10g dried wild mushrooms

One litre hot vegetable stock, made with one stock cube

1 red onion, finely chopped

2 garlic cloves, thinly sliced

300g risotto rice

500g mixed fresh mushrooms, roughly chopped

150g baby leaf spinach

30g Italian-style vegetarian hard cheese

Olive oil

Method

1. Put the dried mushrooms in a bowl, pour over all the hot stock, set aside to soak for five minutes, then remove the mushrooms from the stock with a slotted spoon and roughly chop. Strain the stock and keep it hot.

2. Heat a teaspoon of olive oil in a frying pan, add the chopped red onion and garlic, then cook for two minutes until soft.

3. Stir in the risotto rice, three-quarters of the hot stock and the dried mushrooms. Reduce to a simmer and cook for 12-15 minutes, stirring occasionally. When the stock is almost all absorbed, taste the rice. If it is not cooked, add the remaining stock and cook until the rice is al dente.

4. Meanwhile, heat a teaspoon of oil in a separate pan, add the fresh mushrooms and cook for 10 minutes. Season. Stir the spinach and cheese into the risotto, then serve topped with the fresh mushrooms.

Smartpoints: Green 10 l Blue 10 l Purple 10