Creamy mushroom and pea risotto with mascarpone, parmesan and rocket

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.

You’ll need:

300g risotto rice

300g mixed mushrooms

250g mascarpone

2 white onions

100g grated parmesan

100g frozen peas

2 litres vegetable stock

1 glass dry white wine

3 cloves garlic

wild rocket

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.

Taste your risotto – is the rice completely cooked through? If it doesn’t seem gooey enough, add more stock.

Add salt and pepper to taste.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s