Mushroom and Garden Pea Risotto
Makes 1 large portion
Ingredients
2 tbsp olive oil
1 small onion, sliced
1 garlic clove, finely chopped
5/6 chestnut mushrooms, sliced
4oz arborio rice
1/3 cup dry white wine
350ml hot vegetable stock
Small tin of peas (about 90g drained weight)
1/2 tbsp chopped fresh parsley
1/2 oz butter
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve
Recipe
1. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
2. Add the mushrooms and fry for a further 2-3 minutes, until browned.
3. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed.
4. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender. Add the drained peas with the last ladle of stock.
5. Stir in the parsley, butter and salt and pepper. Serve with freshly grated Parmesan cheese.
This sounds very tasty Ruthe. The picture of your risotto looks so delicious. I love chestnut mushrooms they have more a nutty flavour, I can just taste them in this wonderful dish now, yum. :-)
ReplyDeleteI've only recently fell for chestnut mushrooms and will definitely be having them more often. Thank Jeena
ReplyDeleteI recently started timing my risotto to 20 minutes and it works out great every time. Love it. It's so creamy good. Do you use arborio rice?
ReplyDeleteyes, I see you do..sorry :)
ReplyDeleteI love risotto, especially with mushrooms. Yum
ReplyDeleteHey Maryann, this took about 20 minutes and it definitely was great. I'm going to have to cook some for lunches for myself more often!
ReplyDeleteAnd I had to buy the arborio rice especially, just on that day seeing as the notion took over me!
Hey Kate, nearly all the risottos I've had and all i've seen cooked on tv have been mushroom ones so i thought it just had to be!!!! lol