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.
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
- Bring the stock to the boil in a large saucepan and keep it at just barely simmering point.
- 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.
- 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.
- 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).
- 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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