Mushroom and Pea Risotto with Parmigiano Reggiano

Ingredients

• 4 cups vegetable or chicken stock
• 1 tablespoon butter
• 1 finely chopped onion
• small glove minced garlic
• 1 cup uncooked Risotto rice
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 500 g thinly sliced shiitake mushrooms
• 2 teaspoons chopped fresh thyme
• 3/4 cup frozen peas
• 2 tablespoons lemon juice
• 6 tablespoons grated fresh Parmigiano-Reggiano cheese
• freshly ground black pepper

Instructions

1. 1

   Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.

2. 2

   Melt butter in a pan on medium heat.

3. 3

   Add the onion and garlic and sauté for 2 minutes.

4. 4

   Next, add the risotto and cook for 1 minute.

5. 5

   Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.

6. 6

   After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.

7. 7

   Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.

8. 8

   Heat the oil in another pan over medium heat and add shiitake mushrooms.

9. 9

   Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.

10. 10

    Add the peas into the risotto followed by the mushrooms & thyme

11. 11

    Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.

12. 12

    Mix all ingredients well and spoon portions onto a plate.

13. 13

    Top with remaining Parmigiano-Reggiano cheese and serve.

14. 14

    Why not try topped with a poached egg for an extra twist.