Pea, Broad Bean and Mushroom Risotto 🍚
Pea, Broad Bean and Mushroom Risotto 🍚

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pea, broad bean and mushroom risotto 🍚. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pea, Broad Bean and Mushroom Risotto 🍚 is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pea, Broad Bean and Mushroom Risotto 🍚 is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pea, broad bean and mushroom risotto 🍚 using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pea, Broad Bean and Mushroom Risotto 🍚:
  1. Prepare 300 g Risotto Rice
  2. Make ready 150 ml White Wine
  3. Make ready 2 Tbsp Olive Oil
  4. Make ready 1 Pack Mushrooms
  5. Make ready 25 g Butter Alternative
  6. Get 1 Onion, finely chopped
  7. Get 2 Bulbs Garlic, crushed
  8. Prepare 100 g Peas
  9. Take 100 g Broad Beans
  10. Prepare 1 Litre Veg Stock
  11. Prepare Handful Chopped Parsley
Steps to make Pea, Broad Bean and Mushroom Risotto 🍚:
  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.
  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.
  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.
  4. Before the last portion of stock, add the peas and broad-beans as well as most of the chopped parsley.
  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).
  6. Take off the heat and stir in the remaining parsley and butter. You could also add cheese at this stage. Add salt and pepper to taste.
  7. Cover for 5 minutes to cool and enjoy!

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