Mushroom risotto for one
Risotto isn't hard, just stand over the pan to keep an eye on it whilst it's cooking. The rice should be soft and creamy, but with a bite.
Serves: 1
Preparation time: 10 mins
Cooking time: 20 mins
Calories per portion: 542 Kcal
Fat per portion: 29g of which saturated 16.3g
Suitable for vegetarians
15g (1/2oz) butter
1 small onion, peeled and sliced
2 -3 button mushrooms, wiped and sliced
50g (2oz) risotto rice
295g can condensed mushroom soup
150ml (1/4pint) boiling water
1tbsp chopped parsley
Salt and freshly ground black pepper
Grated or shaved Parmesan cheese to serve
1. Melt the butter in a medium-sized saucepan, add the onion and cook for about 5 mins over a medium heat until it starts to soften. Add the mushrooms and cook for a further 3 - 4 mins, until softened.
2. Tip the rice into the pan and cook for about 1 min, stirring continuously. Add the soup and boiling water and bring the mixture to the boil. Reduce the heat and simmer the risotto for about 15 mins, stirring it frequently until it's thickened and the rice is tender. If it appears too dry, then add a little extra boiling water.
3. Stir the parsley and seasoning into the rice just before serving. Spoon the risotto onto a serving plate and sprinkle with the cheese.
Top tips:
- Instead of poaching the egg directly in simmering water, you can use an egg poaching tin with removable cups.
- Buy eggs that are as fresh as possible because their whites are firmer and keep a better shape when poaching.
These delicious recipes are from the new Clever Cooking for One or Two, priced at £9.50 (plus £2 p&p), from the creators of the Dairy Diary. To order a copy or for further information call 0845 0948 128, speak to your local milkman or visit www.dairydiary.co.uk
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By Jennifer Shepherd
