Mixed mushroom & thyme buckwheat risotto
Calorie controlled cooking spray
1 medium, thinly sliced
1 clove(s), crushed
Vegetable stock cube(s)
1 cube(s), to make 750ml hot vegetable stock (ensure gluten-free)
400 g, mixed, chopped
Reduced Fat Natural Cottage Cheese
- Mist a heavy-based saucepan with calorie controlled cooking spray and cook 1 thinly sliced leek and 1 crushed garlic clove for 5 minutes.
- Add 250g buckwheat, 1 tsp fresh thyme leaves and 750ml hot vegetable stock (ensure gluten-free) stirring regularly until all the liquid is absorbed and the buckwheat is tender – about 12-14 minutes.
- Meanwhile, mist a non-stick frying pan with cooking spray and cook 400g chopped mixed mushrooms until softened.
- Stir the mushrooms into the risotto for the last 5 minutes of cooking time. Serve topped with 150g reduced-fat cottage cheese and 60g rocket.