Mushroom, pea and ricotta risotto
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Time to make:
$2.40 per serve
(at time of publication)
Full ingredients list:
2 1/2 cups gluten-free, reduced-salt vegetable stock
1 tablespoon olive oil
1 clove garlic, crushed
1 medium onion, finely chopped
1 cup roughly chopped button mushrooms
2 cups roughly chopped flat mushrooms
1 1/2 cups arborio rice
2 cups frozen minted peas, thawed
1 teaspoon dried tarragon
1/3 cup reduced-fat ricotta
1/4 cup shaved parmesan, plus extra, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Set a medium saucepan over high heat. Add vegetable stock with 2 1/2 cups water; bring to the boil. Remove pan from heat and cover to keep warm; set aside.
Step 2 Heat olive oil in a heavy-based saucepan set over medium heat. Sauté garlic with chopped onion and mushrooms for 2–3 minutes, or until onion softens. Add rice and stir to coat grains with oil.
Step 3 Add reserved stock mixture to saucepan 1/2 cup at a time, stirring occasionally. (Ensure rice absorbs liquid between additions.) Repeat process for 15–20 minutes, or until 1/3 cup stock mixture remains. Add peas, tarragon and parmesan with remaining stock mix. Stir risotto for 2–3 minutes to heat through.
Step 4 Stir ricotta through risotto, top with shaved parmesan and serve.
About this recipe
First published: November 2014