Mushroom & pea risotto

Mushroom & pea risotto

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

By , 21 September 2015

(34 votes)

Mushroom & pea risotto

  • 55 Mins

  • Serves: 4

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Nutritional Info
Each 443g serving contains

  • Energy

    2144KJ

    512KCAL

    26%

  • Fat

    14g

    med

    20%

  • Saturates

    5.3g

    low

    27%

  • Sugars

    4.4g

    low

    5%

  • Salt

    1.7g

    med

    28%
of your reference intake.
Typical energy values per 100g: 484kJ/116kcal.
Ingredients
  • 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
Method

  • 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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