Mushroom and Pea Risotto… Yum! Move over gluggy, heavy risotto – this dish is delish and light enough to enjoy an extra scoop!
300 grams button mushrooms thickly sliced
200 grams Philadelphia cream cheese
1 Cup Peas
2 Cups Alborio rice
1 tablespoon stock powder or use: 1 litre stock or 1 litre water
1 Cup dry white wine
1/4 cup pine nuts
1 medium Onion finely chopped
1 clove Garlic crushed
1/4 cup chopped parsley
Salt & Pepper
25 grams butter
Drizzle some olive oil into a heave based saucepan. Add the onions and garlic – cook until fragrant.
Add in the butter and mushrooms. Cook the mushrooms until they are tender. Add in the peas until they are just cooked the through. Remove the mixture from the pan and set aside.
Add the rice to the pan with a tablespoon of olive oil and cook for 1-2 minutes. Reduce the heat to a simmer. Add in the wine and allow to absorb. Once absorbed sprinkle your stock powder (I used a plant based “chicken stock” powder) then add in one cup of water till absorbed. If your using stock instead of the stock powder and water, add in one cup of your stock.
Once absorbed, add in the cream cheese and another cup of water/stock until absorbed. Repeat this process until all the water/stock is used and the rice is cooked.
In a dry pan, roast your pine nuts until golden and set aside.
Add the mushroom & pea mixture to the rice, mix to combine. Add in the parsley, pine nuts and season with salt and pepper. You may need to add an additional cup of water/stock at this stage to loosen the mixture.
Enjoy with a sprinkling of Parmesan cheese! Kali Orexi