Mushroom and Pea Risotto Recipe

Preparation time
'
Cooking time
'
Nr of servings
2
Mushroom and Pea Risotto Recipe

This is one of the more challenging risottos in our collection but it is worth the effort. The mushrooms, peas and rice go perfectly together. Add a touch of parmesan and mint for something extra special.
Preparation time
'
Cooking time
'
Nr of servings
2

Ingredients

25g 
of butter
1 
garlic clove (crushed)
350g 
of Arborio Rice
1 
litre of Vegetable stock
1 
Red Pepper
450g 
Birds Eye Garden Peas

Preparation

  1. Melt the butter in a large pan then add the onion, garlic, red pepper and mushrooms and saute for 2-3 minutes.
  2. Add the rice and cook for a further 1–2 minutes. Then add the vegetable stock and bring to the boil.
  3. Simmer for about 20 minutes or until all the liquid has been absorbed by the rice before adding the pureed and whole peas. Season to taste.
  4. Return to the heat and cook for a further 10 minutes or until the rice is cooked
  5. Before serving, stir in the parmesan and sprinkle with fresh mint

Serving tip

Be sure not to have the heat too high because this causes some of the flavour rich liquid to evaporate. A medium-low heat works best.