Pea and Mushroom Risotto

Serves parent and child


1 small onion, finely chopped
1tbsp oil suitable for frying (sunflower or rapeseed - not olive oil)
1 clove garlic
150g mushrooms, sliced
1 cup frozen peas
 500ml low salt vegetable stock
150g arborio rice
25g parmesan
a little butter


Fry the onions until they start to become clear, add garlic
Add the mushrooms and continue to gently fry
In a separate pan heat the vegetable stock
Add the rice to the onions and mushrooms and stir well to coat all the rice in oil, add a little more oil if necessary
Add some of the stock to cover the rice, and then add the peas. Cook gently.
Stir continuously until all the stock is absorbed, then add little more stock, and do the same again.
Keep going with this until the rice is cooked and the food takes on a creamy appearance.
Turn off the heat and add the butter and parmesan and mix well.

Although the constant stirring may make you think risotto is not a dish to cook when looking after a baby it actually works well. Just turn off the ring if you have to leave for a while and you'll find that when you come back the rice has absorbed a little more stock. I actually find the slower it's cooked the better it tastes!

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