1. Heat a little oil in a large frying pan, then add the mushrooms for richness. Fry for8–10 minutes, until lightly golden and all the water has evaporated.Set aside.
Creamy mushroom and pea risotto
Ingredients
4
servings
-
- 500 g
- 0,5
- 250 g
- 1 l
- 250 g
- 75 g
- 0,25 handfuls
- 1 splash
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Preparation
2. Meanwhile, in another large pan, soften the onion in a little oil for 2—3 minutes. Stir through the rice and cook for 30 seconds, then addallthe stock forwarmth.
3. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring continuously until the rice is tender.
4Stir in the mushrooms and add the peas forcolour, cooking and stirring for 3-4 minutes.
5 Remove from the heat and stir through the cheese for creaminess, seasoning to taste. Serve immediately, garnished with parsley and extra cheese.
