Mushroom and pea risotto

Risotto is an easy, quick and cheap option for a mid-week family meal, and you can easily adapt to make it meaty or vegetarian.

Mushroom and pea risotto: serves 4-5

Download the recipe as a PDF.

Ingredients

1 spoonful of oil or a few squirts of spray oil
350g brown or white rice
150g frozen peas or sweetcorn, or a 200g can of either, drained
250g pack of mushrooms, washed and diced
1 vegetable stock cube* (low salt) dissolved in 1 litre water
100g cheddar cheese*, grated

Method

Place the oil in the pan, and heat on a medium heat. If using a multi cooker, you
could use the sauté function, then add the diced mushrooms, cooking for 10
minutes.
Next add the rice, peas and stock.
Heat until boiling and then gently simmer for around 20 minutes until the rice is
cooked through. Add more water during the cooking time if it is a bit dry. In the
multi cooker, use the higher temperature range on the stew function.
Sprinkle with the grated cheese and serve.

Find more simple recipes on the Family Action website, or visit:

www.foodforlife.org.uk

www.nhs.uk/change4life/recipes

www.bbcgoodfood.com

* Can contain or is one of the 14 common allergens

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Mushroom and pea risotto

Mushroom and pea risotto: serves 4-5

Ingredients

Method

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