One-pot recipe: Mushroom and pea risotto

One-pot recipe: Mushroom and pea risotto

5 from 2 votes




  • 2 tbsp dried porcini mushrooms

  • 2 tbsp rapeseed oil

  • 1 onion, diced

  • 1 stick of celery, finely chopped

  • 2 garlic cloves

  • 300 g chestnut mushrooms, sliced

  • 300 g brown rice

  • 1.2 l litres low-salt vegetable stock

  • 4 tbsp tbsp plain quark or low-fat mascarpone

  • 60 g rocket leaves, washed and roughly chopped

  • Handful of parsley, roughly chopped

  • Juice from ½ lemon

  • Freshly ground black pepper


  • Soak the porcini mushrooms in boiling water and leave for 10 mins. Drain and finely chop.
  • Heat the rapeseed oil in a large heavy-based pan and fry the onion until soft. Add the celery, garlic and chestnut mushrooms and fry gently for a further 3-4 mins.
  • Stir in the rice, coating in the oil and vegetables. Gradually add the stock, a ladleful at a time, allowing the stock to be absorbed by the rice before adding more stock. Stop adding the stock as soon as the rice is cooked and tender.
  • Stir in the chopped porcini mushrooms, peas and quark or mascarpone. Keep on a low heat for 2-3 minutes, until the peas are heated through.
  • Stir in the rocket leaves, parsley, lemon juice and ground black pepper.
  • Serve hot.

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