Mushroom risotto - Recipes - Healthier Families - NHS

Ingredients

• 1 teaspoon vegetable oil
• 5 spring onions, washed, trimmed and chopped
• 300g risotto rice (arborio or carnaroli work best)
• 1 garlic clove, peeled and crushed
• 3 handfuls of cup or button mushrooms, washed and sliced
• 900ml reduced-salt vegetable stock
• 75g frozen peas, defrosted
• 1 pinch ground black pepper