James Tanner's Garden Pea, Mushroom and Goats Cheese Quick Risotto Recipe at MyDish

James Tanner's Garden Pea, Mushroom and Goats Cheese Quick Risotto

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Method

  • Heat a non stick pan on the stove top, add a splash of vegetable oil and sauté the garlic and onion for 1 minute. Add sliced mushrooms and cook for a further minute. Heat ½ pint of the vegetable stock and bring to a simmer. Next add 200g of the frozen peas cook for 1 minute then blend and pass mixture through a fine sieve. Add the Uncle Ben’s Long Grain Express rice to the frying pan and stir through the vegetables. Add pea puree mixture and cook for two minutes then crumble in ¾ of the goats cheese and the remaining whole peas and cook for a further minute. Loosen the mixture with the remaining hot stock and season to taste. Spoon the mixture into bowls and crumble the remaining goats cheese over the top before drizzling with extra virgin olive oil and serving.

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    Ingredients

    • 2 pouces Uncle Ben's Express Long Grain rice
    • 300g frozen garden peas
    • 2 Cloves of garlic finely chopped
    • 1 onion. finely chopped
    • 200g chesnut mushrooms cut into thin slices
    • 100g goats cheese log
    • ¾ pint vegeable stock
    • 1tbsp vegetable oil
    • 1 tbsp extra virgin olive oil (optional)

    By Views 2928  Added Thu Oct 8 2009


    This autumn Uncle Ben’s has partnered with renowned celebrity chef James Tanner to create five brand new mouth-watering Express rice recipes.