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Pea risotto with Parmesan and mushrooms

Peas and Mushroom Risotto
Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level
'
Preparation time
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

  • 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)
    Birds Eye Garden peas 800g
  • salt
  • freshly ground black pepper
  • 50 g Parmesan cheese (grated)
  • handful of fresh mint (chopped)

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. 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.
Serving tip

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

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