Steps to Make Super Quick Homemade Pea, Broad Bean and Mushroom Risotto 🍚
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Before you jump to Pea, Broad Bean and Mushroom Risotto 🍚 recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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We hope you got insight from reading it, now let's go back to pea, broad bean and mushroom risotto 🍚 recipe. To cook pea, broad bean and mushroom risotto 🍚 you need 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Pea, Broad Bean and Mushroom Risotto 🍚:
- You need 300 g of Risotto Rice.
- Get 150 ml of White Wine.
- Use 2 Tbsp of Olive Oil.
- You need 1 Pack of Mushrooms.
- Provide 25 g of Butter Alternative.
- Get 1 of Onion, finely chopped.
- Take 2 of Bulbs Garlic, crushed.
- Provide 100 g of Peas.
- Provide 100 g of Broad Beans.
- Prepare 1 Litre of Veg Stock.
- Use Handful of Chopped Parsley.
Instructions to make Pea, Broad Bean and Mushroom Risotto 🍚:
- Heat the olive oil in a pan over a medium heat. Crush the garlic and add to the oil. Gently fry for a 5 mins until translucent..
- Remove the garlic from the oil. Chunkily chop the mushrooms and add to the pan. Add the risotto rice and cook for 1 min..
- Pour over the white wine and let bubble until it evaporates. Add the same amount of stuck and continue to simmer and stir. When the stock is absorbed add more equal parts until all the stock is absorbed. This should take 20-25 mins..
- Before the last portion of stock, add the peas and broad-beans as well as most of the chopped parsley..
- Stir until all stock is absorbed and the peas and beans are cooked. (You might need to add more water to the risotto if you run out of stock before the rice is cooked)..
- Take off the heat and stir in the remaining parsley and butter. You could also add cheese at this stage. Add salt and pepper to taste..
- Cover for 5 minutes to cool and enjoy!.
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