Mushroom and Shallot Risotto

My challenge for the next twelve weeks is to find tasty and innovative dishes that are under 300 calories. Why, you ask? Because the Gourmet Female has just started a body challenge and that's the restriction for main meals.

Now, that is a challenge for me as I'm not exactly known for low-fat and low-calorie dishes (enter my truffle, bone marrow, and porcini burger). But when I saw a risotto dish recently I thought that would be a great little lunch if I could craft it for under 300 calories. And I succeeded...

Transient

This risotto had amazing flavour, texture, and colours. And it took less than 30 minutes to prepare. What you need is:

  • 10g dried porcini mushrooms
  • 2 cup vegetable stock
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 1 minced garlic clove
  • 2 tbsp chopped thyme
  • pinch of salt
  • pinch of ground pepper
  • 1 cup arborio rice or short grain Italian rice
  • 1/3 cup dry white wine
  • 5 asparagus stalks, chopped into a few pieces
  • handful grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

First, soak the porcinis in about 50ml of tepid water and set aside. After five minutes prepare and chop all the ingredients. Add the porcini liquid to the stock. Add 1 tbsp of the butter to a shallow fry pan and sweat the mushrooms, thyme, garlic, shallot, salt and pepper for approximately five minutes.

Add the rice and wine and cook until the wine is absorbed. Gradually add half the liquid slowly when each previous addition has been absorbed - this should take approximately ten minutes.

Add the asparagus and the remainder of the liquid. Stir constantly until the liquid is absorbed - this should take approximately another ten minutes. Take off the heat and add 1 tbsp butter and the parmesan. Sprinkle with parsley and serve. 

There. A great little lunch in under 300 calories. It CAN be done!