Pea risotto with Parmesan and mushrooms

Peas and Mushroom Risotto
10 mins
preparation
45 mins
cooking
Easy
4
Servings

Our method

  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. Cook the whole peas according to instructions on pack. 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.

Tip!

  • Peas are great to add to soups and casseroles – there’s no preparation required

Ingredients

Birds Eye product(s) needed for this recipe

Ingredients List

25 
g
 
butter
1 
medium onion (finely diced)
1 
clove
 
garlic (crushed)
50 
g
 
red pepper (deseeded and roughly chopped)
50 
g
 
mixed mushrooms (roughly chopped)
350 
g
 
Arborio rice
3 
tablespoons
 
white wine
1 
litre
 
vegetable stock
450 
g
 
Birds Eye Peas (1/2 puréed)
salt
freshly ground black pepper
50 
g
 
Parmesan cheese (grated)
handful of fresh mint (chopped)

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