This mushroom risotto with peas are the perfect side dish for a dinner party. The delicious flavours will have your guests asking for more!
Equipment: Hart HQ Fry Pan
Prep time: 15 mins
Cooking time: 1 hour
Serves: 4 people
Ingredients
4 tbsp butter (60 ml)
2 punnets mushrooms, sliced (500 g)
1 bunch spring onions, finely chopped
2 cloves garlic, peeled and crushed
1¾ cups uncooked Arborio rice (430 ml)
4 cups chicken stock (1 l)
¾ cup dry white wine (180 ml)
1 cup frozen peas (250 ml)
Salt and ground black pepper, to taste
100 g shaved Parmesan cheese
3 tbsp fresh flat leaf parsley (45 ml)
Method
- In a large saucepan, melt butter over medium heat.
- Add mushrooms, spring onions and garlic.
- Stir occasionally and cook for 5 to 7 minutes or until mushrooms have browned lightly and liquid has evaporated.
- Stir in rice, cook and keep stirring for 1 minute.
- Stir in stock and wine gradually.
- Stir continuously for 45 minutes.
- Cook on low heat until rice is tender; then stir in peas and season to taste.
- Serve immediately, topped with cheese and parsley
