Pea, Broad Bean and Mushroom Risotto 🍚
Pea, Broad Bean and Mushroom Risotto 🍚

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, pea, broad bean and mushroom risotto 🍚. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto, from BBC Good Food magazine. Remove the risotto from the heat and stir in the remaining butter. Firstly, do not be put off by the broad beans in this recipe!

Pea, Broad Bean and Mushroom Risotto 🍚 is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Pea, Broad Bean and Mushroom Risotto 🍚 is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pea, broad bean and mushroom risotto 🍚 using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pea, Broad Bean and Mushroom Risotto 🍚:
  1. Get 300 g Risotto Rice
  2. Prepare 150 ml White Wine
  3. Take 2 Tbsp Olive Oil
  4. Prepare 1 Pack Mushrooms
  5. Prepare 25 g Butter Alternative
  6. Prepare 1 Onion, finely chopped
  7. Make ready 2 Bulbs Garlic, crushed
  8. Get 100 g Peas
  9. Get 100 g Broad Beans
  10. Prepare 1 Litre Veg Stock
  11. Get Handful Chopped Parsley

Serve in warmed bowls sprinkled with remaining. Stir in the rice and let it toast for a few minutes. Make the most of vegetables with an oozy risotto, a perfect taste of Italy. Add all the vegetables to the risotto and heat through.

Steps to make Pea, Broad Bean and Mushroom Risotto 🍚:
  1. Heat the olive oil in a pan over a medium heat. Crush the garlic and add to the oil. Gently fry for a 5 mins until translucent.
  2. Remove the garlic from the oil. Chunkily chop the mushrooms and add to the pan. Add the risotto rice and cook for 1 min.
  3. Pour over the white wine and let bubble until it evaporates. Add the same amount of stuck and continue to simmer and stir. When the stock is absorbed add more equal parts until all the stock is absorbed. This should take 20-25 mins.
  4. Before the last portion of stock, add the peas and broad-beans as well as most of the chopped parsley.
  5. Stir until all stock is absorbed and the peas and beans are cooked. (You might need to add more water to the risotto if you run out of stock before the rice is cooked).
  6. Take off the heat and stir in the remaining parsley and butter. You could also add cheese at this stage. Add salt and pepper to taste.
  7. Cover for 5 minutes to cool and enjoy!

The broad beans are really just a finishing flourish, an extra scattering of green. Feel free to stick to peas on their own. This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. Remove mushrooms and their liquid, and set aside. Served with sides of roasted tomatoes and fresh green beans, this risotto made a gratifying.

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