Pea Risotto With Parmesan Mushrooms

Serves: 10
Preparation time approx. 55 minutes

Ingredients:

• 60g butter
• 2 medium onions, finely diced
• 2 cloves garlic, crushed
• 125g red pepper, deseeded and roughly chopped
• 125g mixed mushrooms, roughly chopped
• 700g Arborio rice
• 6 tablespoons white wine
• 2 litres vegetable stock
• 900g Birds Eye Foodservice Peas, half the quantity puréed.
• Freshly ground black pepper
• 100g Parmesan cheese, grated
• Handful of fresh mint, chopped

To prepare:

1. Melt the butter in a large pan.
2. Add the onion, garlic, red pepper and mushrooms and sauté for 2–3 minutes.
3. Add the rice and wine and cook for a further 1–2 minutes.
4. Add the vegetable stock and bring to the boil.
5. Simmer for about 20 minutes or until all the liquid has been absorbed by the rice.
6. Add the puréed and whole peas and season to taste.
7. Return to the heat and cook for a further 10 minutes or until the rice is cooked.
8. Before serving, stir in the Parmesan and sprinkle with fresh mint.

*Guideline Daily amounts are guidelines only for adults. Individual requirements will vary depending on age, gender, weight and physical activity

Tip: Peas are great to add to soups and casseroles

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