Pea, ricotta and mushroom risotto

Author: Rebecca Johnston

Photographer: Devin Hart

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Serves: 4

Time to make: 40 mins

Ingredients

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spray oil
1 onion, finely chopped
1 teaspoon chopped garlic
1 cup button mushrooms, roughly chopped
2 cups field mushrooms, finely sliced
1 ½ cups arborio rice
2 ½ cups liquid reduced-salt vegetable stock, heated
2 ½ cups hot water
2 cups minted peas, defrosted
1 teaspoon dried tarragon
¼ cup grated fresh parmesan cheese
⅓ cup reduced-fat ricotta cheese

Instructions

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1 Spray 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.

2 Combine 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.

3 Stir through ricotta and serve immediately.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 391cal

Kilojoules 1640kJ

Protein 15g

Total fat 5g

–Saturated fat 2g

Carbohydrates 70g

–Sugars 7g

Dietary fibre 5g

Sodium 720mg

Calcium 130mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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