An easy peasy risotto....

Right no time to jibber jabber tonight, just want to share a quick recipe with you. Some people are put off cooking a risotto because it's perceived to be time consuming and fiddley! This recipe is quite the opposite..... enjoy!

Easy Mushroom Risotto

Modified from the Fabulous and Filling cook book

Serves 2

Propoints per recipe 22, 11 per serving

1 tbls low fat spread (I used clover lighter)

1 leek, finely sliced

Lots of mushrooms, chopped (I used a punnet and a half - they are no points so use as many as you like)

170g Arborio risotto rice

1 pint of veg stock (made with a veg stock cube)

20g grated parmesan

60g extra light philadelphia (or any light soft cheese)

1 tbls chopped chives

salt and pepper

My alterations:

The original recipe uses an onion instead of a leek - I prefer leek because it adds a bit of colour and is not as strong. If you use onion, saute it well until really soft

I didn't have chives so I used a spring onion, finely chopped

Also I usually buy some 'special' mushrooms if I can find them - oyster etc... and fry in a seperate pan and sprinkle on top of the finished risotto - followed by the chives... but the shelves were bare tonight (sad face!)

1. melt the spread in a large lidded pan, stir in the leek and cover until softened. Add the mushrooms, season with black pepper and cook covered for about 5 minutes or until tender

2. stir in the rice and cook stirring for about a minute. Pour in all the hot stock and simmer, uncovered for 18-20 minutes, stirring occasionally, until the rice is cooked (but with a wee bite) 3. take off the heat, mix in the cream cheese and parmesan and stir until melted. Serve in warmed bowls and sprinkle with chives