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Mushrooms Stuffed With Pine Nut Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

According to my calculations this comes out at about 5½ - 6 Weight Watchers' Points per serving. Makes a great supper for 2 with a dressing-free salad.

According to my calculations this comes out at about 5½ - 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 ounce 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 200° 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 200° 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.
  • Tell us what you think