One-pot recipe: Mushroom and pea risotto
Servings
4
servingsIngredients
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
Directions
- 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.
