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Recipe
Mushroom & Pea Risotto
Ingredients
- 1.6 litres chicken stock
- 70g unsalted butter
- 3 tbsp extra virgin olive oil
- 800g mushrooms
- 2 tbsp fresh thyme leaves
- 1 medium brown onion finely diced
- 2½ cups arborio rice
- ½ cup dry white wine
- 150g small peas (frozen or fresh)
- 100g parmesan, finely grated, plus extra to serve.
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Bring the stock to a boil in a large saucepan, then reduce the heat to a simmer.
- Place a large pot on medium heat and add 20g of butter and 1 tbsp of olive oil.
- Trim and slice the mushrooms, season with salt and pepper, and cook in large pot for about 10 minutes. Remove mushrooms and set aside.
- 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.
- Add rice, coating the grains with butter and onion mixture. Add wine, stirring until it evaporates.
- 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.
- 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.
- Fold mushrooms, remaining butter and parmesan into the rice.
- Fill freezer cubes to the 2cup line, allow to cool, then pop on lid and its ready to freeze.