Pea & Mushroom Risotto


  • 1 onion roughly chopped
  • 1 clove garlic crushed
  • 2 sticks celery roughly chopped
  • 1 carrot roughly chopped
  • Bunch of parsley
  • 2 litre stock (chicken or veg)
  • 2 tbs olive oil
  • 2 shallots finely chopped
  • 200gm risotto rice
  • 1 glass white wine
  • 2 tbls butter
  • Clove of garlic crushed
  • 100gm button mushrooms sliced
  • 4 flat mushrooms sliced
  • 200gm fresh peas blanched
  • 100gm parmesan cheese


  1. Place the onion, garlic, celery, carrot, parsley stalks and stock in a large pan. Bring to the boil and simmer.

  2. Heat the oil in a large pan and add the shallots sweat down then add the rice.

  3. Stir to coat in the oil then add the wine and cook off, add half the mushrooms and a ladle full of stock. Cook stirring until the liquid has gone. Add a ladleful of stock at a time and repeat until rice is cooked and creamy.

  4. Meanwhile melt butter in a pan and add the garlic remaining mushrooms and the peas and cook.

  5. Add to the rice and stir through. Season well and add the chopped parsley. Serve sprinkled with the parmesan.

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