PEA & MUSHROOM RISOTTO

PEA & MUSHROOM RISOTTO

Super simple yet delicious Pea & Mushroom Risotto

PREPARATION TIME
15 minutes
COOKING TIME
40 minutes

INGREDIENTS

for 4 servings
1.6 litres chicken stock
70g butter
3 tbsp olive oil
800g mushrooms of your choice (buttons, swiss browns, shiitakes), sliced
2 tbsp brandy
2 tbsp thyme leaves
1 medium brown onion, finely diced
½ cup dry white wine
2½ cups carnaroli rice
150g small peas
100g parmesan
PREPARATION TIME
15 minutes
COOKING TIME
40 minutes

PREPARATION

1
Bring the stock to a boil in a saucepan, then reduce the heat to a simmer.
2
Place a pot over medium heat and add 1 tbsp of butter and 1 tbsp of olive oil. Add the mushrooms and cook until the liquid has reduced to about 1 tbsp, for around 10 minutes. Add the brandy and cook for a further 1-2 minutes. Add half the thyme and cook for another minute. Remove mushrooms and set aside.
3
Place the pot back on the heat. Add 1 tbsp of butter and remaining olive oil. Add the onion and cook until soft for about 5 minutes. Add rice and stir until the grains start to turn opaque. Add the wine and stir until it evaporates completely for around 2 minutes.
4
Add 1 cup of stock and cook until it has all been absorbed by the rice. Whilst stirring, keep adding stock, half a cup at a time and allowing it to be absorbed before adding more. If the rice begins to stick to the pot, lower the heat.
5
After 15 minutes, when there is only about a quarter of the stock remaining, stir the peas into the risotto. Continue to cook until the rice is still firm to the bite.
6
Add mushrooms, remaining butter and parmesan into the rice. You may need to add more stock to adjust the texture of the risotto just before you serve – it should be wet and soft enough to just hold its shape. Garnish with remaining thyme and serve
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