Lunch
Mushroom and pea risotto
Creamy arborio rice with mushrooms and peas
- Ready in 35 min
- 468 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 468
- Protein
- 21 g
- Carbs
- 80 g
- Fat
- 9 g
Ingredients
- 80 g arborio rice
- 180 g mushrooms
- 100 g peas
- 25 g Parmesan
Method
- Boil the kettle and keep the water hot in a small saucepan on a low heat. Slice the mushrooms and finely grate the Parmesan.
- Put the mushrooms in a wide non-stick saucepan with a pinch of salt and cook over a medium-high heat for 6–8 minutes, stirring, until they release their liquid and turn golden.
- Add the arborio rice (don't rinse it) and stir for 1 minute. Add a ladle of the hot water and stir until it's absorbed.
- Keep adding the water a ladle at a time, stirring often, for 18–20 minutes, until the rice is creamy and tender with a slight bite. You'll need about four times the rice's volume of water.
- Stir in the peas for the last 3 minutes until hot.
- Take the pan off the heat, beat in the Parmesan, season with black pepper, cover and leave for 2 minutes. Serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens