Pea, Broad Bean and Mushroom Risotto 🍚

Introduce

Chef :

Sally Strong

Pea, Broad Bean and Mushroom Risotto 🍚

This week we have jetted off to #Italy as part of our #globalfoodtour. To celebrate I made this yummy risotto (it doesn’t look much but is delicious).

Ingredient

300 g

Cooking instructions

* Step 1

Heat the olive oil in a pan over a medium heat. Crush the garlic and add to the oil. Gently fry for a 5 mins until translucent.

* Step 2

Remove the garlic from the oil. Chunkily chop the mushrooms and add to the pan. Add the risotto rice and cook for 1 min.

* Step 3

Pour over the white wine and let bubble until it evaporates. Add the same amount of stuck and continue to simmer and stir. When the stock is absorbed add more equal parts until all the stock is absorbed. This should take 20-25 mins.

* Step 4

Before the last portion of stock, add the peas and broad-beans as well as most of the chopped parsley.

* Step 5

Stir until all stock is absorbed and the peas and beans are cooked. (You might need to add more water to the risotto if you run out of stock before the rice is cooked).