Mushroom risotto - Recipes - Healthier Families
See our step-by-step guide to making mushroom risotto – it's easier than you think!
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Cooking tools:
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- Serving bowl
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
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