10 mins
preparation
45 mins
cooking
Easy
4
Servings
Our method
- Melt the butter in a large pan.
- Add the onion, garlic, red pepper and mushrooms and sauté for 2–3 minutes.
- Add the rice and wine and cook for a further 1–2 minutes.
- 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.
- Cook the whole peas according to instructions on pack. Add the puréed and whole peas and 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!
- 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)
