Mushrooms Stuffed With Pine Nut Risotto

A community recipe by StoupaTart

Not tested or verified by Nigella.com

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Introduction

According to my calculations this comes out at about 5Â½ - 6 Weight Watchers' Points per serving. Makes a great supper for 2 with a dressing-free salad.

Ingredients

Serves: 2

Metric Cups

1 tablespoon olive oil
4 spring onions (finely chopped)
1 clove garlic (chopped)
50 grams risotto rice
20 grams pinenuts
225 millilitres vegetable stock
200 grams chopped tomatoes (canned)
salt
pepper
fresh basil (chopped, or parsley)
4 large flat mushrooms
2 tablespoons Parmesan cheese (hrated)

1 tablespoon olive oil
4 scallions (finely chopped)
1 clove garlic (chopped)
2 ounces risotto rice
1 ounce pinenuts
7⅞ fluid ounces vegetable broth
7 ounces diced tomatoes (canned)
salt
pepper
fresh basil (chopped, or parsley)
4 large portobello mushrooms
2 tablespoons Parmesan cheese (hrated)

Method

Mushrooms Stuffed With Pine Nut Risotto is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200Â° C.

Remove stalks from mushrooms.

Fry onion, garlic, chopped mushroom stalks and rice in olive oil for a minute or two. Add pine nuts, tomatoes and stock. Stir again, bring to simmering point and cook for 20 minutes or until rice is cooked and most of the liquid absorbed.

Season to taste and stir in herbs.

Fill mushrooms with the risotto.

Place in a shallow baking dish and sprinkle with Parmesan. Bake for 20 minutes or until mushrooms are cooked. Cover with foil if it looks like drying out.

Preheat the oven to 200Â° C.

Remove stalks from mushrooms.

Season to taste and stir in herbs.

Fill mushrooms with the risotto.

Place in a shallow baking dish and sprinkle with Parmesan. Bake for 20 minutes or until mushrooms are cooked. Cover with foil if it looks like drying out.