Categories
 30Mins Prep Time |
 35Mins Cook Time |
 BeginnerSkill Level |
Ingredients
- 2 Cloves garlic finely chopped
- 1 small Onion finely chopped
- 2 Sticks celery finely chopped
- 2 carrots finely chopped
- 1 punnet Mushrooms Sliced
- 350 grams Arborio rice
- 1.05 litres stock Knorr vegetable stock pots will work
- 1 packet mange tout or sugar snap peas Sliced
- Broighter Gold rapeseed oil
- Extra Virgin Oil
- 80 grams Wedge of parmesan grated
- Sea salt and pepper
- Bay Leaf
- Chopped fresh herbs such as chives or parsley
Cooking Instructions
- Slice and dry fry the mushrooms in a frying pan.
- Have your warm stock ready in a saucepan on the hob.
- In a large saucepan, add a good few shakes of Brighter Gold Rapeseed oil and sweat the onions, celery and carrots for about 5 minutes over a medium heat.
- Add the garlic and 1 or 2 bay leaves. Cook and keep stirring for another minute.
- Add the mushrooms and arborio rice and stir for another 2 minutes until the rice is well coated in the mixture.
- Add 2 ladles of stock. Turn down the heat a little and stir. When the stock is absorbed by the rice, add 1 or 2 ladles more of stock at a time and keep repeating and stirring. This should take approximately 16-18 minutes.
- Turn off the heat (the mixture will keep cooking) and add the mange tout peas, most of the chopped herbs and grated Parmesan.
- Taste and season with salt and freshly ground pepper.
- Serve in bowls with a drizzle of good Extra Virgin olive oil, a final grating of Parmesan and the remainder of the chopped herbs.
- For extra oomph and fungi flavour use truffle and porcini oil to drizzle instead of olive oil.