This recipe can be easily doubled to serve 4. Omit the porcini mushrooms and add spring vegetable alternatives such as Asparagus or Leeks.
Pea & Mushroom Risotto
Ingredients
- 20g dried Porcini mushrooms
- Garlic infused spray oil or 1 tsp oil and 1 crushed garlic clove
- 10g butter
- 125g risotto rice
- 1 shallot or 50g red or white onion, finely chopped
- 600mls hot chicken or vegetable stock
- Sprig of thyme
- 150g sliced mushrooms
- 80g frozen peas
- Pepper
To Serve
- Chopped parsley, shavings of parmesan, rocket leaves
Method
- Place the dried mushrooms in a shallow bowl and cover with 2 tbsp boiling water. Leave to soak for 10 minutes.
- Spray a medium frying pan with the garlic infused oil, add the butter and once melted, stir in the chopped onion. Sauté for 3-4 minutes and then add the risotto rice.
- Stir and add a ladleful of the hot stock, the porcini mushrooms, thyme sprig and gently cook, stirring often.
Once the rice has absorbed the stock add another ladleful and repeat stirring frequently.
- Add the mushrooms and remaining stock and stir in the peas.
- Cook the risotto until all the stock has been absorbed and the rice is creamy and tender with a little bite. Season with pepper.
- Garnish with chopped parsley, shavings of Parmesan cheese and a few rocket leaves.
Serves 2
Cooks Tip – Optional - stir in 1-2 tbsp Mascarpone for a creamier finish.
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