Mushroom & pea risotto

Mushroom & pea risotto

An easy-to-make main course that's colourful and flavourful.

By , 21 September 2015
Mushroom & pea risotto
  • Ready in: 55 mins
  • Serves: 4
  • Price: £1.10 per serving
Nutritional Info
Each 443g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
  • Energy 2144KJ 512KCAL
of your reference intake.
Typical energy values per 100g: 484kJ/116kcal.
  • Third of a jar dried porcini mushrooms
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 25g butter
  • 1 garlic clove, finely chopped
  • 350g Asda Arborio Rice
  • 125ml white wine (optional)
  • 1.3 litres hot vegetable stock
  • 250g mushrooms, sliced
  • 200g frozen peas
  • 2 tbsp chopped flat-leaf parsley
  • Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.

  • Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.

  • Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.

  • Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.

  • While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time until the rice is tender and creamy.

  • Stir in half of the chopped parsley. Serve the rest sprinkled on top.

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