Mushroom and pea risotto
A gently stirred risotto with browned mushrooms and peas. Add stock gradually and judge the rice by its centre, not just the timer.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 180g dry arborio risotto rice
- 250g mushrooms, sliced
- 120g frozen peas
- 1 small onion, finely diced
- 1 tbsp olive oil
- 750ml hot vegetable stock
- 40g Cheddar, finely grated
- Black pepper, to taste
Method
- Prepare the ingredients
Wipe mushrooms and slice evenly. Finely dice the onion so it softens into the rice. Make up stock following its label and keep it hot in a separate saucepan.
- Brown the mushrooms
Heat half the oil in a wide saucepan over medium-high heat. Cook mushrooms for 7–8 minutes until their water evaporates and edges colour; transfer to a bowl.
- Start the rice
Lower heat to medium, add remaining oil and soften onion for 5 minutes. Stir in dry risotto rice for 1 minute, then add a ladle of hot stock.
- Stir and simmer
Keep at a gentle simmer for about 20–25 minutes, adding stock a ladle at a time as it is absorbed and stirring often. Add peas for at least their packet cooking time near the end. Rice should be tender with a slight bite, not a chalky centre; use extra hot water if stock runs out before it is ready.
- Finish
Stir mushrooms back in and heat through. Remove from heat, stir in cheese and pepper, and loosen with a splash of hot water if stiff. Serve immediately in two bowls; it should spread gently rather than hold a solid mound.
Make it work with what you have
- Long-grain rice is not a direct substitute for risotto rice in this method.
- Use vegetarian-labelled cheese if needed, and keep stock hot so additions do not stop the simmer.