Mushroom And Pea Risotto

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 g dried mushrooms
• 1 onion
• 2 tablespoons oil
• 25 g butter
• 1 garlic clove
• 350 g rice
• 125 ml wine
• 1 1/3 liters vegetable stock
• 250 g mushrooms
• 200 g peas
• 2 tablespoons parsley

Recipe

• 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 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 the chopped parsley. serve the rest sprinkled on top.