Pea & Mushroom Risotto

Monday, February 8, 2010

Following on from the basic risotto, this recipe takes it to the next level. This dish goes great with fish or chicken.

It's warm and welcoming and is ready in less than 30 minutes. Don't forget it’s best to stir your risotto with a wide flat spoon/spatula to ensure the rice doesn’t stick to the base of the pot.

The following recipe makes risotto for two people.

• 150g Arborio risotto rice
• 5g / 1 teaspoon of low fat buttery spread
• 1 pint of vegetable or chicken stock, made using 2 stock cubes
• 1 medium onion, peeled and finely chopped
• 100g mushrooms, rinsed/wiped clean then quartered
• 75g frozen peas
• 15g grated parmesan cheese
• 1 tablespoon of dried or fresh parsley (optional, but it's always nice to be fancy on a weeknight)


  1. Heat a medium sized pot over a medium heat and add the butter.
  2. When the butter starts to bubble, add the onion and gently fry for approximately 5 minutes, stirring regularly to stop it sticking.
  3. Add the risotto rice and continue to fry gently for a further minute, stir well to ensure everything is coated.
  4. Add the mushrooms and continue to stir for a further minute.
  5. Add about a quarter of the stock to the pot and stir well. From the time you add the first batch of stock, the risotto will take approximately 20 minutes to cook. Continue to stir well to ensure the rice is not sticking to the base of the pot.
  6. When the first batch of stock is fully absorbed, add another splash of stock and continue to stir. (If the stock is absorbing very quickly, reduce the heat slightly).
  7. After 15 minutes of stirring, add the peas and continue to add the stock until it’s all been added. (If it's looking a little dry, add another splash or two of boiling water and continue to stir).
  8. After 20 minutes remove the pot from the heat and add the grated parmesan and stir in.
  9. Divide between two bowls, sprinkle with parsley and serve.

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