Hunters’ Risotto
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4
Ingredients
- 300 g mushrooms chopped
- 1 onion diced
- 2 cloves garlic
- 200 g long grain rice
- 320 g quorn chicken pieces or "no chick" strips
- 2 veg stock cube
- 1 tbsp bbq spice mix
- 1 tbsp smoked paprika
- 4 tbsp bbq sauce
- 1 cup frozen sweetcorn
- 600 ml water
- 140 g grated mozzarella
Instructions
-
chop the onions and mushrooms and fry until soft
-
add all the other ingredients, cover and simmer for about 30 minutes, stirring frequently, or until the rice is fully cooked
-
add more water throughout the cooking process is needed
-
OPTIONAL: serve into oven-safe bowls, sprinkle each with 40g of the grated cheese and place under a grill until the cheese is melted and starting to brown
alternatively – just sprinkle the cheese on top and let the hot food melt it.
Recipe Notes
1 syn per serving (depending on the BBQ sauce you use)
Healthy A for the cheese on top