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Pea and Mushroom Risotto

Risottos have got to be one of the best recipes to learn while you're at uni. You can throw literally anything in it and it'll taste amazing. Plus they're cheap to make, fill you up, are incredibly easy to make and best of all, only use one pan. So hardly any washing up! Risotto is an Italian dish made up of Arborio rice. The rice is slightly smaller and fatter than rice you get in say chinese dishes, and you don't have to boil it first. Arborio rice works by soaking up the flavours and juices of whatever you put with it. So the reason why risottos are so tasty is that each grain of rice is literally full of flavour. 

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100g Arborio rice
1/2 onion, chopped into bits
knob of butter / glug of olive oil
300ml of vegetable stock (use 2 stock cubes dissolved in boiling water.  This is what's going to give the risotto its' flavour.  If you've got white wine, brilliant.  You can add some of this in as well as the stock.)
3 mushrooms, sliced
handful of frozen peas
pinch mixed herbs


For: 1
Vegetarian: Yes
Vegan: No (but you can substitute butter with olive oil and then it's vegan friendly.)
Cooking Level:  Easy
Time to prepare:  30 mins


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Turn the heat up to about 7 if you're electric (or 3/4 if you're using gas). Melt the knob of butter in a small saucepan (use a big one if you're cooking for 2 or more) and add the sliced onions. Cook until they go soft (about 2-3 mins).



Add all the arborio rice and stir so they get coated in the buttery onions. Mmmm...buttery onions...



Pour in around 100ml of vegetable stock and stir the rice so that once again it's coated by the liquid. (If you've got some white wine, pour a drop in as well).

Add the chopped mushrooms and peas and give everything a good stir. The rice will start to absorb the stock and take in the flavour. All you need to do now is keep adding about 100ml of stock liquid to the rice at a time and keep stirring, so as to make sure the rice doesn't stick to the bottom of the pan and it keeps getting covered in the stock.



After about 15 minutes, stir in a pinch of mixed herbs and try a bit of the rice. If it's still a bit hard, add some more stock and keep stirring for about another 5 minutes. (If you've ran out of stock, crumble one stock cube into about 100ml of boiling water and add 50ml at a time).



When the grains of rice taste soft, it's ready. If you've got any parmesan cheese knocking around, grate a handful and add it into the rice 5 minutes before serving. It'll go all gooey and make the rice taste even better. So, spoon it out onto a plate, drop the saucepan in to soak overnight and enjoy. Oh, it's nice with some salad. Enjoy.

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