Healthy mushroom risotto

 Mushroom Risotto

  • 300g Risotto rice
  • 1.2 litre  vegetable stock
  • 50 g  frozen peas
  • 100ml Cream
  • 20g Butter
  • 2 Garlic cloves
  • 200g Mushrooms
  • 10ml olive oil

Handful fresh chopped parsley







  1. Place pan on medium heat with half the  butter and olive oil.
  2. Lightly fry garlic then add rice, add a little stock at each time being careful not to burn the bottom. Cook for ten  minutes on low heat keep stirring the stock in little by little.
  3. Finish dish add all ingredients mushrooms including peas then cream and cook for a further three minutes.
  4. Finish the dish with the butter and a hand full of fresh chopped parsley.

If your looking to improve the taste, you can always drop a little pesto at the end and add grated parmesan,  it’s a great dish. 


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