I made a huge saucepan of this today, it should make about 5 meals which is perfect for my upcoming week of deadline horridness! It’s so gooey and creamy, just what I need as a pick-me-up after a day at the library…God how third year life has made us boring.
300g risotto rice
300g mixed mushrooms
2 white onions
100g grated parmesan
100g frozen peas
2 litres vegetable stock
1 glass dry white wine
3 cloves garlic
Dice your onions then in a large pan on medium heat, sautee them and crush in 2 garlic cloves in olive oil. Once the onions are see through, add your rice and stir. Add your glass of wine and stir.
Dice your mushrooms and sautee in a separate frying pan with your final crushed garlic clove.
Add your stock bit-by-bit to the pan, stirring regularly.
Add the pot of mascarpone, parmesan, peas and mushroom to the risotto and stir.
Add salt and pepper to taste.