Recipes
Recipes

Mushroom & pea risotto

An easy-to-make main course that's colourful and flavourful.

An easy-to-make main course that's colourful and flavourful.

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(54 votes)
Cooking Time

Cook: 55 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.10 per serving

Nutritional Information

Each 443g serving contains

Energy
2144kj
512kcal
26%
Fat
14g
Med
20%
Saturates
5.3g
Low
27%
Sugars
4.4g
Low
5%
Salt
1.7g
Med
28%
of your reference intake.
Typical energy values per 100g:
484kj/116kcal

Ingredients

Third of a jar dried porcini mushrooms

1 medium onion, chopped

2 tbsp olive oil

25g butter

1 garlic clove, finely chopped

350g Asda Arborio Rice

125ml white wine (optional)

1.3 litres hot vegetable stock

250g mushrooms, sliced

200g frozen peas

2 tbsp chopped flat-leaf parsley

Method

1
Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.
2
Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.
3
Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.
4
Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.
5
While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time until the rice is tender and creamy.
6
Stir in half of the chopped parsley. Serve the rest sprinkled on top.

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