10 mins
preparation
45 mins
cooking
Easy
2
Servings
Risottos are great for a dinner with guests but sometimes the presentation might look quite plain. This risotto recipe strikes a balance between flavour and presentation by adding in colourful, sweet peas into the mix. Adding some fresh mint at the end will also make the dish look (and smell) more vibrant.
The mushroom and peas risotto recipe is vegetarian at its core because the parmesan gives it a lovely nutty finish, but it can easily be made vegan by replacing the butter with vegetable oil and taking out the cheese altogether.
Filling, nutritious and easy to make, this recipe will soon become a family favourite!
Our method
- Melt the butter in a large pan then add the onion, garlic, red pepper and mushrooms and saute for 2-3 minutes.
- Add the rice and cook for a further 1–2 minutes. Then add the vegetable stock and bring to the boil.
- Simmer for about 20 minutes or until all the liquid has been absorbed by the rice before adding the pureed and whole peas (cook according to pack cooking instructions). Season to taste.
- Return to the heat and cook for a further 10 minutes or until the rice is cooked
- Before serving, stir in the parmesan and sprinkle with fresh mint
Tip!
- Be sure not to have the heat too high because this causes some of the flavour rich liquid to evaporate. A medium-low heat works best.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
25g
of Butter
1
Garlic Clove (crushed)
200
g
Mushrooms, sliced
1
Red Pepper
350g
of Arborio Rice
1
litre of Vegetable stock
450g
Birds Eye Garden Peas
Fresh Mint
1/2 cup Grated Parmesan
