Pea & Mushroom Risotto

This, my friends, is the risotto that converted me from a 'can-take-or-leave-risotto' girl to a 'can-eat-risotto-for-breakfast-lunch-and-dinner' girl.

The mighty mushrooms mean you don't really miss the meat (although, this would be amazing with a roast chicken), while the hit of sweet peas and zesty lemon cut through the rich creaminess of the dish. I call it ”mushotto”!

If you want to make it a vegan risotto, just use dairy free crème fraiche. Oatly do an exceptional one – we use it because my Mum is dairy free and I swear you wouldn’t be able to tell. Enjoy!


2tbsp olive oil

1 small red onion, finely chopped

clove of garlic, finely minced

150g risotto rice

75ml dry white wine

750ml veg stock

bunch spring onions, sliced

150g mushrooms, chipped

150g frozen peas

3tbsp creme fraiche

squeeze of lemon

bunch chopped basil


Fry the onion and garlic for 2 minutes in 1tbsp of the oil for 2 minutes, then add the rice and fry for another 2 minutes.

Add the wine and fry for another 2 mins, then add the stock gradually and simmer - stirring regularly for 15-20 minutes. Keep watching over it, it's worth it!

Meanwhile, fry off some mushrooms in a separate pan until nice and softened.

When nearly done, add spring onions, mushrooms, peas and creme fraiche. Once the peas are defrosted, you're done.

Take off the heat then add a squeeze of lemon and chopped basil.


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