Wild Rice Risotto of Porcini Mushrooms
Serves 2
1 pint fresh chicken stock
4oz (114g) wild rice
1 tbsp finely chopped onion
1 oz (28g) dried porcini mushrooms (soaked iin water for 6 hours)
1/4 pint (150ml) dry white wine
1 tbsp olive oil
(57 g) 2 oz extra light cream cheese
1 tbsp chopped chives
seasoning
1/2 tbsp white truffle oil
- Gently fry the onions using the olive oil and stir in the rice.
- Add the chicken stock and porcini mushrooms and cook gently until the chicken stock has reduced down into the rice.
- Add the white wine and reduce further, then gently fold in the cream cheese and chives.
- Cover and simmer gently for 30-35 minutes.
- Season and serve with the truffle oil drizzled over the top.
Tips
- You may wish to sprinkle a little grated parmesan cheese lightly over the rice.
Nutritional information
- This recipe contains 1.5 carbohydrate servings per person.