Wild Mushroom & Pea Risotto

Wild Mushroom and Pea Risotto

Christopher: ‘If you’re looking for cheap gourmet food this is the perfect dish for you! Superb as a either starter or a main course. The joy of this Italian staple is its versatility add in pretty much any fish, meat or vegetable you want. We decide to double the amount of rice and stock mentioned below because we’re making arancini tomorrow!’

If you’re not a rice fan take a look at our vegan Pearl Barley & Asparagus version.  

This risotto takes: 45 minutes

Wild Mushroom & Pea Risotto
Wild Mushroom & Pea Risotto

Get it:

150g chestnut mushrooms, roughly chopped

150g wild/woodland mushrooms, roughly chopped

One large onion, diced

Two large garlic cloves, crushed

One cup of arborio rice

One cup of frozen peas

One pint of chicken stock

One large glass of white wine

One knob of butter

A large handful of grated Parmesan

A teaspoon of olive oil

Salt and pepper

A few leaves of chopped parsley to top

 Two bowls of Risotto
Two bowls of Risotto

Make it:

1.In a large pan heat the oil. Cook the onion and garlic until softened. Should take around five minutes

2. Add the mushrooms and rice. Stir through and cook for a few minutes

3. Chuck in the white wine, butter and peas. Bring to boil. Season with salt and pepper

4. Slowly add the stock, stirring as you go. Simmer for around 20 minutes until all liquid is absorbed and rice soft

5. Stir in the Parmesan and serve topped with the parsley

 

This dish serves: 4 people

 

Did you add anything extra in, we like the addition of chicken 🙂

#BandBRecipes

 

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