1.2 litres vegetable stock
30g dried porcini mushrooms
Low-calorie cooking spray
100g onions or shallots, finely chopped
2 large sprigs fresh thyme, leaves picked
225g dried risotto rice, such as Arborio
500g mixed mushrooms (chestnut, button and portobellini), sliced
2 garlic cloves, crushed
2 tbsp chopped fresh flat-leaf parsley
4 level tbsp finely grated fresh Parmesan, or vegetarian alternative
Mixed-leaf salad, to serve
1 Bring the vegetable stock to the boil in a saucepan, then keep hot over a low heat. Put the porcini mushrooms in a bowl, cover with a little of the hot stock and leave to soak for 20 minutes. Scoop the mushrooms out of the stock, squeezing out any excess liquid, then thinly slice. Strain the mushroom stock back into the pan.
2 Spray a medium, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onions or shallots, thyme leaves, porcini mushrooms and 2 tbsp water. Cook for 5 minutes until the onions or shallots are soft but not browned.
3 Stir in the rice. Add a ladleful of the hot stock and stir until all the stock has been absorbed. Repeat with a ladleful of stock at a time (this should take about 20 minutes) until the rice is creamy and tender but with a bit of bite.
4 When the risotto is almost ready, spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the mixed mushrooms and garlic and stir-fry for 3 minutes, or until tender. Stir into the risotto with half the chopped parsley and half the Parmesan and season to taste. Divide between 4 bowls, sprinkle over the remaining parsley and a quarter of the remaining Parmesan per person, and serve with the salad.