100g risotto with mushrooms and peas, recipe follows, cold
1-2 tbsps grated Parmesan cheese
For the mushroom risotto with peas
2 litres tinned low-salt chicken broth
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1) Spray cooking spray into a small non-stick frying pan over medium-high heat. Shape the risotto into a round patty and add to the pan. Cook for two to three minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another two to three minutes.
2) Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
For the mushroom risotto with peas: 1) Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about five minutes. Keep the broth warm over very low heat.
2) Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about eight minutes. Add the white mushrooms and garlic.
3) Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about five minutes.
4) Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about two minutes. Add 250ml of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about three minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by and stirring often, about 28 minutes (the rice will absorb 1.5 to 2 litres of broth).
5) Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.