Pea, ricotta and mushroom risotto

Author: Rebecca Johnston

Photographer: Devin Hart

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Serves: 4

Time to make: 40 mins

Ingredients

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spray oil
1 onion, finely chopped
1 teaspoon chopped garlic
1 cup button mushrooms, roughly chopped
2 cups field mushrooms, finely sliced
1 ½ cups arborio rice
2 ½ cups liquid reduced-salt vegetable stock, heated
2 ½ cups hot water
2 cups minted peas, defrosted
1 teaspoon dried tarragon
¼ cup grated fresh parmesan cheese
⅓ cup reduced-fat ricotta cheese

Instructions

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1 Spray a heavy-based pan with oil. When hot add onion, garlic and mushrooms and fry for 2 minutes. Add rice and stir for 1 minute.

2 Combine stock and water then add 1/2 cup this stock mix to rice and stir until absorbed. Repeat for 15-20 minutes until all but 1/3 cup stock mix is used. Add peas, tarragon, parmesan and remainder of stock mix. Stir for 2-3 minutes until peas are cooked through.

3 Stir through ricotta and serve immediately.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 391 cal

Kilojoules 1640 kJ

Protein 15 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 7 g

Dietary fibre 5 g

Sodium 720 mg

Calcium 130 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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