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Pea Risotto with Parmesan and mushrooms

Serves: 4 - Ready in: 55mins

Pea Risotto with Parmesan and mushrooms

Ingredients

  • 25g of butter
  • 1 medium onion (finely diced)
  • 1 garlic clove (crushed)
  • 50g of red peppers (deseeded and roughly chopped)
  • 50g of mixed mushrooms (roughly chopped)
  • 350g of Arborio Rice
  • 3tbsp of white wine
  • 1 litre of Vegetable stock
  • 450g of Birds Eye Peas (1⁄2 puréed)
  • Pepper
  • 50g of parmesan cheese (grated)
  • Handful of fresh mint (chopped)

To Prepare

  • 1 Melt the butter in a large pan

  • 2 Add the onion, garlic, red pepper and mushrooms and sauté for 2–3 minutes

  • 3 Add the rice and wine and cook for a further 1–2 minutes

  • 4 Add the vegetable stock and bring to the boil

  • 5 Simmer for about 20 minutes or until all the liquid has been absorbed by the rice

  • 6 Add the puréed and whole peas and season to taste

  • 7 Return to the heat and cook for a further 10 minutes or until the rice is cooked

  • 8 Before serving, stir in the parmesan and sprinkle with fresh mint

Top Tip

  • Peas are great to add to soups and casseroles

At a glance nutrition

  • Approx per serving  
    Energy 549Kcal
    Fat 13.5g