Mushroom & Pea Risotto

I love risotto and make it regularly, the flavour depending on what I have in the fridge and today it was mushroom and pea.

300g mushroom thickly sliced

1 red onion chopped

1 garlic clove crushed

750 ml vegetable stock

100 g peas (fresh or frozen)

130 g arborio or carnaroli rice

Salt and pepper

1 tbsp nutritional yeast or vegan Parmesan

1 tbsp rapeseed oil

Serves 2 

Saute the onion and garlic in the oil for 5 mins until softened, add the mushrooms to the pan and cook until they begin to brown and the liquid they release evaporates.

Add the rice to the pan stirring for two to three minutes to coat the rice with oil, pour in enough stock to just cover the mushrooms and simmer until the stock is absorbed.   Continue to add the stock as above giving the mixture a stir to avoid it sticking and making sure the rice absorbs the stock before adding anymore.

Put the peas and nutritional yeast in the pan and give the mixture a good stir so the nutritional yeast dissolves.   

Risotto rice should be al dente, literally meaning 'to the tooth', so add more stock if it is too hard, being careful not to add too much, as there is nothing worse than mushy over cooked rice.   I like my rice with some texture and bite to it, but cook it how you like it and then add salt and pepper to taste.

I served the risotto with vegan meatballs, crispy kale, toasted pine nuts and more nutritional yeast.