Pea risotto with Parmesan and mushrooms

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Pea risotto with Parmesan and mushrooms

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

25 
g 
butter
1 
medium onion (finely diced)
1 
clove 
garlic (crushed)
50 
g 
red pepper (deseeded and roughly chopped)
50 
g 
mixed mushrooms (roughly chopped)
350 
g 
Arborio rice
3 
tablespoons 
white wine
1 
litre 
vegetable stock
450 
g 
Birds Eye Peas (1/2 puréed)
salt
freshly ground black pepper
50 
g 
Parmesan cheese (grated)
handful of fresh mint (chopped)

Preparation

  1. Melt the butter in a large pan.
  2. Add the onion, garlic, red pepper and mushrooms and sauté for 2–3 minutes.
  3. Add the rice and wine and cook for a further 1–2 minutes.
  4. Add the vegetable stock and bring to the boil.
  5. Simmer for about 20 minutes or until all the liquid has been absorbed by the rice.
  6. Add the puréed and whole peas and season to taste.
  7. Return to the heat and cook for a further 10 minutes or until the rice is cooked.
  8. Before serving, stir in the Parmesan and sprinkle with fresh mint.

Serving tip

Peas are great to add to soups and casseroles – there’s no preparation required

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
549
13,5 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.