Recipes » Mushroom Blue pea & Feta Risotto
600 ml Chicken or Vegetable Stock
50 ml Olive oil
2 cloves garlic chopped
50 ml white wine
150 gm Arborio Rice
1 tsp thyme chopped
2 tbsp parsley chopped
2 tbsp fresh taragon chopped
30 gm feta cheese
1/2 lemon or lime
30 gm dried mushrooms
10 field mushrooms, darker the better diced
40 gm parmesan grated
2-3 knobs of butter - Optional
Salt & Pepper
Heat the stock in pot and add the dried mushrooms and any trimings from the field mushrooms, bring to the boil and boil for 5 minutes then allow to cool.
Strain and remove the mushrooms and chop, now add these back to the stock.
Heat a wok and add the olive oil and sweat the onions and garlic. Add the arborio rice then cook a few minutes, with no colour.
Now add the wine and cook a further few minites stiring as it cooks. Cook for around 15 minutes adding a spoonful of stock every few minutes as it is required to keep the moisture up do not allow to become dry.
While this is cooking in another hot pan saute` diced field mushrooms for 2 minutes, season and sprinke with the thyme saving a small amount for final garnish.
Stir through the herbs, cheeses, mushrooms and Blue pea sprouts, season with salt and pepper and lemon. Add extra butter for a richness if you want.
This is a very rich flavorful dish I don't use the extra butter but this is all down to you, so taste before you add.