Pea, ricotta and mushroom risotto
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Time to make:
$4.40 per serve
(at time of publication)
Full ingredients list:
1 onion, finely chopped
1 teaspoon chopped garlic
1 cup button mushrooms, roughly chopped
2 cups field mushrooms, finely sliced
1 1/2 cups arborio rice
2 1/2 cups liquid reduced-salt vegetable stock, heated
2 1/2 cups hot water
2 cups minted peas, defrosted
1 teaspoon dried tarragon
1/4 cup grated fresh parmesan cheese
1/3 cup reduced-fat ricotta cheese
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a heavy-based pan with oil. When hot add onion, garlic and mushrooms and fry for 2 minutes. Add rice and stir for 1 minute.
Step 2Combine stock and water then add 1/2 cup this stock mix to rice and stir until absorbed. Repeat for 15-20 minutes until all but 1/3 cup stock mix is used. Add peas, tarragon, parmesan and remainder of stock mix. Stir for 2-3 minutes until peas are cooked through.
Step 3Stir through ricotta and serve immediately.
Make it gluten free: Use gluten-free stock.
About this recipe
First published: August 2014