Diet Recipe: Mexican Risotto

The easiest way to do a risotto — the lazy way! Not a low-carb recipe, but a low-cal one at 200 calories. Vegetarian and delicious!

Ingredients (for 1)
* 45gr of a rice of your choice (160 cals)
* 3 tablespoons of a Mexican chunky salsa of your choice (15-20 cals)
* 3 medium-sized washed, sliced portabella mushrooms (15-20 cals)
* 0 calorie non-stick spray

1. Boil rice as per package instructions in a pan. Drain.
2. In the meantime, spray in a small frying pan twice with the non-stick spray and fry the sliced mushrooms for 4-5 minutes. Set aside.
3. Back in the pan, place the salsa and under medium heat cook it until most of its liquid has evaporated.
4. Add the drained rice in the pan and stir well. You can choose to serve the mushrooms on top of the risotto, or stir them in too. Serve hot.

Tip: If the salsa you chose is pretty plain, don’t hesitate to add cilantro, thyme, parsley or any other similar fresh spice.

1 Comment »

Dave wrote on May 8th, 2007 at 5:27 AM PST:

Cumin is a traditional spice used in this dish. Toast whole seeds in a dry pan, then grind in a spice mill or with a mortar and pestle. Also, I used to fry the rice in the pan before adding liquid, but this will get you stickier rice than boiling.

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