Pea and mushroom risotto


From Linda Majzlik a vegan taste of Italy: can be made vegan or vegetarian.

8 oz Arborio rice

80z peas (shelled, you can use frozen)

4oz button mushrooms (sliced)

1 onion (peeled and chopped)

2 garlic cloves (minced)

Low fat cooking spray

½ teaspoon saffron strands (optional)

1 bay leaf

1 tablespoon parsley (finely chopped)

Black pepper

125ml white wine

725 ml hot vegetable stock

1 tablespoon Parmesan (or vegan parmesan)

Heat the low fat cooking spray in a large heavy based sauce pan and gently fry the onion and garlic until softened. Add the rice and mushrooms, fry for a another minute.

Stir in wine and simmer gently until absorbed, add the peas parsley and bay leaf stirring well.  Then add more stock a little at a time, making sure the liquid is absorbed before adding more, stirring constantly.

Dissolve the saffron in the last bit of the stock continue simmering until it has all been absorbed, stirring frequently to prevent sticking.  Season with black pepper and parmesan and transfer to warmed serving dishes.

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