Smoked Mushroom and Pea Risotto (Veg)
Incredibly tasty vegetarian risotto highlighting all-natural smoked mushrooms, with onion, chives and parmesan.
Click Here for a quick video on how its done
To go vegan, replace butter with olive oil, and parmesan with vegan cheese.
To Serve 2, use 1 x 200g pack and halve the other ingredients
70g butter (or olive oil)
1 brown onion, sliced
2 spring onions, sliced
2 cups arborio short grain rice
1 cup white wine
1L vegetable stock
100g parmesan cheese, grated or shaved
1 1/2 tbsp chives, finely chopped
1 1/2 cups frozen peas
Heat the Stock
Place stock in a medium saucepan over medium heat until warm, do not boil.
Prepare the onions, spring onions, and slice the smoked mushrooms into strips.
In a frypan or large pot on medium heat, fry the onions and spring onions in butter for 3min. Add the mushrooms and stir through.
Cook in the Rice
Add and stir through the rice until it is all fully coated and well heated.
Add the white wine and stir well for 1 minute.
Reducing heat to low, stir in one ladle of hot stock at a time. Add the next ladle when all stock is absorbed. Continue until all stock is used.
Check the rice, cooking for longer as needed. The rice should have the smallest amount of 'bite' at the centre.
Stir in the Final Ingredients
Stir in the chives, peas and parmesan
Serve immediately, topping with chives and parmesan to taste.
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A deliciously fresh and substantial salad, with roasted pumpkin, sweet potato, chickpeas and almonds, mixed in with beans, spinach and a sweet balsamic dressing.
Serve warm, or cool down to impress at a party or BBQ, this is a great recipe for your easy-delicious salad kit-bag!
Click Here for a quick video on how it's done