Mushroom & Pea Risotto

Instructions

1. Bring the stock to a boil in a large saucepan, then reduce the heat to a simmer.
2. Place a large pot on medium heat and add 20g of butter and 1 tbsp of olive oil.
3. Trim and slice the mushrooms, season with salt and pepper, and cook in large pot for about 10 minutes.  Remove mushrooms and set aside.
4. Put pot back on heat. Add 20g of butter and 1 tbsp of olive oil. Add onion and cook, stirring until soft but not brown.
5. Add rice, coating the grains with butter and onion mixture.  Add wine, stirring until it evaporates.
6. Add 1 cup of stock and cook, stirring constantly, until it has all been absorbed by the rice. Continue adding stock, half a cup at a time, stirring constantly and letting it absorb before adding more.
7. Once cooked for approx. 15 minutes, stir the fresh peas into the risotto (if using frozen peas, add just before finishing). Continue to cook until the rice is al dente.
8. Fold mushrooms, remaining butter and parmesan into the rice.
9. Fill freezer cubes to the 2cup line, allow to cool, then pop on lid and its ready to freeze.