Mushroom, Pea and Low-fat Cheese Risotto

This hearty supper is full of robust flavours and is ideal for serving to family or friends. Accompany with a peppery rocket salad.

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 1 onion, peeled and chopped
  • 1 large leek, thinly sliced
  • 1 tbsp olive oil
  • 1 litre low salt vegetable stock
  • 350g Arborio rice
  • ground black pepper
  • 60ml white wine
  • half a lemon (rind pared)
  • 2 tbsp lemon juice
  • 225g brown cap mushrooms, sliced
  • 75g petit pois or garden peas, thawed
  • 125g vegetarian low-fat hard cheese, finely grated
  • rocket leaves
  • a drizzle of virgin olive oil to serve

How To Cook

  1. Bring the stock to the boil in a large saucepan and keep it at just barely simmering point.
  2. Heat the oil in a large heavy based saucepan, add the onion, leeks and 2 tbsp water and cook for about two to three minutes or until beginning to soften.
  3. Stir in the rice and season well. Add the wine, lemon rind, lemon juice and a ladleful of stock. Cook all these together gently, stirring occasionally until the wine and stock has been absorbed.
  4. Add the mushrooms and gradually begin adding the simmering liquid, a ladleful at a time, allowing each addition to be absorbed before adding the next. Keep stirring and adding ladlefuls of stock (this will take about 25 minutes).
  5. When most of the stock has been added and the rice is creamy, add in the peas and low-fat grated hard cheese and stir until the cheese begins to melt. Remove the lemon rind and check the seasoning. Serve in warm bowls with rocket.

    6. www.britishcheese.com

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Mushroom, Pea and Low-fat Cheese Risotto
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 1 onion, peeled and chopped
  • 1 large leek, thinly sliced
  • 1 tbsp olive oil
  • 1 litre low salt vegetable stock
  • 350g Arborio rice
  • ground black pepper
  • 60ml white wine
  • half a lemon (rind pared)
  • 2 tbsp lemon juice
  • 225g brown cap mushrooms, sliced
  • 75g petit pois or garden peas, thawed
  • 125g vegetarian low-fat hard cheese, finely grated
  • rocket leaves
  • a drizzle of virgin olive oil to serve
    How to Cook
  1. Bring the stock to the boil in a large saucepan and keep it at just barely simmering point.
  2. Heat the oil in a large heavy based saucepan, add the onion, leeks and 2 tbsp water and cook for about two to three minutes or until beginning to soften.
  3. Stir in the rice and season well. Add the wine, lemon rind, lemon juice and a ladleful of stock. Cook all these together gently, stirring occasionally until the wine and stock has been absorbed.
  4. Add the mushrooms and gradually begin adding the simmering liquid, a ladleful at a time, allowing each addition to be absorbed before adding the next. Keep stirring and adding ladlefuls of stock (this will take about 25 minutes).
  5. When most of the stock has been added and the rice is creamy, add in the peas and low-fat grated hard cheese and stir until the cheese begins to melt. Remove the lemon rind and check the seasoning. Serve in warm bowls with rocket.
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