Mushroom and Pea Risotto

Ingredients

• 11 oz / 400g mushrooms (I've used brown mushrooms)
• 1 medium leek sliced
• 2-3 garlic cloves diced
• 2-3 tbsp olive oil
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 6.5 cups heated vegetable stock
• 2 oz / 50g parmesan cheese
• 1 cup frozen green peas
• Salt and cracked black pepper
• Red pepper flakes (optional)

Instructions

1. 1

   Slice and saute mushrooms in a large pan with olive oil over high heat. Once browned, season with salt and pepper and remove from the pan and set aside for now

2. 2

   In the same pan, add a tablespoon of olive oil along with the sliced leek. Saute for a few minutes then add the diced garlic and saute together

3. 3

   Keep the saucepan over medium heat, add the arborio rice and saute together for a few minutes to toast the rice then pour in the white wine

4. 4

   When it's almost all evaporated, add a ladle of the vegetable stock. Slowly stir the mixture and allow to simmer. When most of the liquid has been absorbed, add another ladle of stockContinue this process of slowly stirring and adding a ladle of stock at a time. Season well with salt and black pepper

5. 5

   When you’re close to the end of the stock (about 15 minutes), taste the rice. It should be al dente and almost cooked. If it's still crunchy or uncooked, you may need 1-2 more cups of stockGrate in the parmesan cheese and stir through with a ladle of stock

6. 6

   Add the green peas along with the mushrooms, allow to cook together for a minute and its ready to serve! Serve with extra grated parmesan cheese, black pepper and a sprinkle of red pepper flakes and enjoy your Mushroom and Pea Risotto!