Risotto with mushrooms and mange tout peas
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Master cooking Risotto with Jilly's simple recipe with a rainbow of fresh vegetables.
30Mins Prep Time
35Mins Cook Time
BeginnerSkill Level
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Cooking Instructions

  1. Slice and dry fry the mushrooms in a frying pan.
  2. Have your warm stock ready in a saucepan on the hob.
  3. In a large saucepan, add a good few shakes of Brighter Gold Rapeseed oil and sweat the onions, celery and carrots for about 5 minutes over a medium heat.
  4. Add the garlic and 1 or 2 bay leaves. Cook and keep stirring for another minute.
  5. Add the mushrooms and arborio rice and stir for another 2 minutes until the rice is well coated in the mixture.
  6. Add 2 ladles of stock. Turn down the heat a little and stir. When the stock is absorbed by the rice, add 1 or 2 ladles more of stock at a time and keep repeating and stirring. This should take approximately 16-18 minutes.
  7. Turn off the heat (the mixture will keep cooking) and add the mange tout peas, most of the chopped herbs and grated Parmesan.
  8. Taste and season with salt and freshly ground pepper.
  9. Serve in bowls with a drizzle of good Extra Virgin olive oil, a final grating of Parmesan and the remainder of the chopped herbs.
  10. For extra oomph and fungi flavour use truffle and porcini oil to drizzle instead of olive oil.