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Pea, ricotta and mushroom risotto
Serves: 4
Time to make: 40 mins
Ingredients
- 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
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Instructions
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 391cal
-
Kilojoules 1640kJ
-
Protein 15g
-
Total fat 5g
-
–Saturated fat 2g
-
Carbohydrates 70g
-
–Sugars 7g
-
Dietary fibre 5g
-
Sodium 720mg
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Calcium 130mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
