Shopping list, Sauce

25g (1oz) Benecol® Buttery Taste or Olive Spread

100g (4oz) Onion, chopped

100g (4oz) Leek, chopped

1 Carrot, chopped

1 Stick celery, chopped

568ml (1 pint) Fish stock

150ml (5 fl oz) Dry white wine

100g (4oz) Brown cap mushrooms, sliced

5ml (1 tsp) Potato flour/corn flour

1 bunch of spring onions, chopped

 

 

Shopping list, Mash

25g (1oz) Benecol® Buttery Taste or Olive Spread

900g (2lb) Potatoes, peeled

300ml (10 fl oz) Semi-skimmed milk

4 × 225g (9oz) Haddock fillets

Salt and freshly ground black pepper

Mushroom And Garlic Risotto

20

PREP

30

COOK

0.8

STANOLS

4

SERVES

Description

A classic way to serve up risotto

Method

1. Heat the olive oil. Add the shallots, celery and seasoning, and cook covered for 2 minutes. Add the garlic, mushrooms and chilli powder. Cook for another 2 minutes.
2. Increase the heat and add the rice. After about 2-3 minutes of gentle cooking, add the wine, continuously stirring. Stir in the thyme.
3. Add the hot stock in roughly 150ml (¼ pint) batches over a medium heat. Allow to be absorbed before adding the next batch. Keep stirring for about 15 minutes, until all the stock is absorbed.
4. Remove from the heat and stir in the Benecol® Buttery Taste spread, parmesan cheese and fresh parsley, season if necessary.
5. Serving suggestion: serve immediately with a crisp green side salad and crusty bread.

Mushroom And Garlic Risotto

20

PREP

30

COOK

0.8

STANOLS

4

SERVES

Shopping list, Sauce

25g (1oz) Benecol® Buttery Taste or Olive Spread

100g (4oz) Onion, chopped

100g (4oz) Leek, chopped

1 Carrot, chopped

1 Stick celery, chopped

568ml (1 pint) Fish stock

150ml (5 fl oz) Dry white wine

100g (4oz) Brown cap mushrooms, sliced

5ml (1 tsp) Potato flour/corn flour

1 bunch of spring onions, chopped

 

 

Shopping list, Mash

25g (1oz) Benecol® Buttery Taste or Olive Spread

900g (2lb) Potatoes, peeled

300ml (10 fl oz) Semi-skimmed milk

4 × 225g (9oz) Haddock fillets

Salt and freshly ground black pepper

Description

A classic way to serve up risotto

Method

1. Heat the olive oil. Add the shallots, celery and seasoning, and cook covered for 2 minutes. Add the garlic, mushrooms and chilli powder. Cook for another 2 minutes.
2. Increase the heat and add the rice. After about 2-3 minutes of gentle cooking, add the wine, continuously stirring. Stir in the thyme.
3. Add the hot stock in roughly 150ml (¼ pint) batches over a medium heat. Allow to be absorbed before adding the next batch. Keep stirring for about 15 minutes, until all the stock is absorbed.
4. Remove from the heat and stir in the Benecol® Buttery Taste spread, parmesan cheese and fresh parsley, season if necessary.
5. Serving suggestion: serve immediately with a crisp green side salad and crusty bread.