Pea, Broad Bean and Mushroom Risotto 🍚

Name: Pea, Broad Bean and Mushroom Risotto 🍚
Cuisine: British
Ingredients: 300 g Risotto Rice; 150 ml White Wine; 2 Tbsp Olive Oil; 1 Pack Mushrooms; 25 g Butter Alternative; 1 Onion, finely chopped; 2 Bulbs Garlic, crushed; 100 g Peas; 100 g Broad Beans; 1 Litre Veg Stock; Handful Chopped Parsley

Sally Strong @Sally

Bristol

This week we have jetted off to #Italy as part of our #globalfoodtour. To celebrate I made this yummy risotto (it doesn’t look much but is delicious).

Sally Strong @Sally

Bristol

This week we have jetted off to #Italy as part of our #globalfoodtour. To celebrate I made this yummy risotto (it doesn’t look much but is delicious).

Saved

Ingredients

300 gRisotto Rice
150 mlWhite Wine
2 TbspOlive Oil
1 PackMushrooms
25 gButter Alternative
1Onion, finely chopped
2Bulbs Garlic, crushed
100 gPeas
100 gBroad Beans
1 LitreVeg Stock
HandfulChopped Parsley

Saved

Steps

1

Heat the olive oil in a pan over a medium heat. Crush the garlic and add to the oil. Gently fry for a 5 mins until translucent.
2

Remove the garlic from the oil. Chunkily chop the mushrooms and add to the pan. Add the risotto rice and cook for 1 min.
3

Pour over the white wine and let bubble until it evaporates. Add the same amount of stuck and continue to simmer and stir. When the stock is absorbed add more equal parts until all the stock is absorbed. This should take 20-25 mins.
4

Before the last portion of stock, add the peas and broad-beans as well as most of the chopped parsley.
5

Stir until all stock is absorbed and the peas and beans are cooked. (You might need to add more water to the risotto if you run out of stock before the rice is cooked).
6

Take off the heat and stir in the remaining parsley and butter. You could also add cheese at this stage. Add salt and pepper to taste.
7

Cover for 5 minutes to cool and enjoy!