Wild Mushroom, Baby Spinach & Pea Risotto, Parmesan Cheese & Basil Pesto


Risotto Ingredients

  • 200g risotto rice ( Arborio rice )
  • 2 large finely diced banana shallots
  • 2 x good quality vegetable stock cubes
  • 300g fresh mixed wild mushroom
  • 2 x handful washed baby spinach
  • 1 x handful of garden peas ( defrosted )
  • 100g cold diced butter
  • 100g parmesan cheese fresh
  • Salt n pepper

Easy Pesto Ingredients 

  • 1 x bunch fresh basil
  • 1 x handful pistachio nuts
  • 150ml extra virgin olive oil
  • 2 x cloves garlic
  • Salt n pepper a pinch

Risotto cooking method
Boil the stock cubes in a large saucepan full of water

In a separate smaller size pan, soften the shallots and rice in a drizzle of vegetable oil but don’t let it colour

Start to gradually add the boiling stock over the rice just enough to cover, stir, stir, stir until the rice absorbs the stock, repeat the process until the rice has softened, just cooked add the mushroom spinach and garden peas to the pan.

Add the remaining stock then finish, by stirring in the butter and parmesan cheese, season to taste.

Keeping stirring until creamy
Plate and drizzle with the pesto

Easy Pesto
Using a food processor blend all the ingredients together until smooth
Drizzle over risotto