Pea Risotto with Parmesan and Mushrooms

Name: Pea Risotto with Parmesan and Mushrooms
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 25g butter; 1 medium onion (finely diced); 1 garlic clove (crushed); 50g red peppers (deseeded and roughly chopped); 50g mixed mushrooms (roughly chopped); 350g Arborio Rice; 3 tbsp. white wine; 1 l Vegetable stock; 450g Birds Eye Peas (1&#8260,2 purÃƒ©ed); 50g parmesan cheese (grated); handful fresh mint (chopped); pepper

Over a year ago 4,726 views

Prep: 5 mins

Cook: 55 mins

Serves: 4

Italian Main Course

Ingredients

25g butter
1 medium onion (finely diced)
1 garlic clove (crushed)
50g red peppers (deseeded and roughly chopped)
50g mixed mushrooms (roughly chopped)
350g Arborio Rice
3 tbsp. white wine
1 l Vegetable stock
450g Birds Eye Peas (1&#8260,2 purÃƒ©ed)
50g parmesan cheese (grated)
handful fresh mint (chopped)
pepper

Accompaniment

Method

1
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