Mushroom and pea risotto
Creamy, comforting and made from cupboard basics.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Risotto rice300 g
- Mushrooms250 g
- Brown onions150 g
- Vegetable stock cubes2 cubes
- Mature Cheddar80 g
- Frozen peas150 g
- Butter25 g
- Garlic3 cloves
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Dissolve the stock cubes in 1 litre of boiling water in a jug.2 cubes
- Finely chop the onion and garlic and slice the mushrooms. Melt the butter in a wide pan over a medium heat and cook the onion and garlic for 5 minutes. Add the mushrooms and cook for 5 minutes more, until golden.250 g mushrooms150 g brown onions25 g butter3 cloves garlic
- Stir in the risotto rice for 1 minute. Add a ladle of stock and stir until it is nearly all absorbed, then add the next. Keep going for 18 to 20 minutes, until the rice is creamy and tender with a little bite.300 g risotto rice
- Stir in the frozen peas for the last 3 minutes. Grate the cheese, stir it in and season to taste. If it is stiff, loosen with a splash of hot water.80 g mature cheddar150 g frozen peas
Brown the mushrooms in a dry pan first, before any oil, so they go golden rather than watery.
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