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Risotto with Mushrooms and Peas

- 4 oz. (100 mg) mushrooms, sliced (mixed, e.g. cremini, oyster)
- 4 tbsp (60 ml) olive oil
- 1 shallot, chopped
- 1 tbsp (15 ml) parsley, chopped
- 1 onion, chopped
- 1/2 cup (120 ml) arborio rice
- 1 1/2 cups (360 ml) hot vegetable stock
- 1/4 tsp (1 ml) salt
- freshly ground pepper
- 1/4 tsp (1 ml) dried thyme
- 1/2 cup (120 ml) frozen peas (defrosted)

In 2 tbsp (30 ml) of the olive oil, cook the mushrooms for a couple of minutes, then add the parsley and shallot and cook for another minute. Cover and set aside. In another pan, and using the remaining olive oil, cook the onion until softened. Add the rice and mix well with the onion and olive oil. Add 1/2 cup (120 ml) of the hot vegetable stock and simmer, stirring occasionally, until the liquid has been absorbed. Add the salt. Continue adding the hot stock in this fashion until all has been absorbed and the rice is cooked (this will take approx. 25 minutes.) Stir in the pepper, thyme and peas and continue simmering until the peas are warm. Finally, add the mushroom mixture and warm through. Serve immediately.
Serves 2.