Smoked Mushroom and Pea Risotto (Veg)

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.

SERVES 4 

To Serve 2, use 1 x 200g pack and halve the other ingredients     

TIME 45min

INGREDIENTS

2 x 200g Darling Fresh Smoke Haus Smoked Whole Mushrooms

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 

METHOD

Heat the Stock

Place stock in a medium saucepan over medium heat until warm, do not boil.

Initial fry-up

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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