Mushroom And Pea Risotto

1. 1

   Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.

2. 2

   Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.

3. 3

   Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.

4. 4

   Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.

5. 5

   While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy.

6. 6

   Stir in half the chopped parsley. Serve the rest sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.