Mushroom and Peas Risotto Recipe - Dinner Ideas
This Birds Eye mushroom and pea risotto recipe is one of the more adventurous risottos in our collection. Add a sprinkle of mint for extra flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.birdseye.co.uk.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Saute pan
- Saucepan
- Stove
- Wooden spoon
- Grater
- Measuring cup
- Serving bowl
Ingredients
- 25g of Butter
- 1 Garlic Clove (crushed)
- 200 g Mushrooms, sliced
- 1 Red Pepper
- 350g of Arborio Rice
- 1 litre of Vegetable stock
- 450g Garden Peas 375g Birds Eye Garden Peas
- Fresh Mint
- 1/2 cup Grated Parmesan
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