Pea, Broad Bean and Mushroom Risotto 🍚.
You can cook Pea, Broad Bean and Mushroom Risotto 🍚 using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Pea, Broad Bean and Mushroom Risotto 🍚
- Prepare 300 g of Risotto Rice.
- You need 150 ml of White Wine.
- Prepare 2 Tbsp of Olive Oil.
- Prepare 1 Pack of Mushrooms.
- It's 25 g of Butter Alternative.
- It's 1 of Onion, finely chopped.
- Prepare 2 of Bulbs Garlic, crushed.
- Prepare 100 g of Peas.
- Prepare 100 g of Broad Beans.
- Prepare 1 Litre of Veg Stock.
- It's Handful of Chopped Parsley.
Pea, Broad Bean and Mushroom Risotto 🍚 instructions
- 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..
- Remove the garlic from the oil. Chunkily chop the mushrooms and add to the pan. Add the risotto rice and cook for 1 min..
- 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..
- Before the last portion of stock, add the peas and broad-beans as well as most of the chopped parsley..
- 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)..
- 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..
- Cover for 5 minutes to cool and enjoy!.
