Swiss Brown mushroom, leek, and pea risotto

Swiss mushroom, leek, and pea risotto
  • Serves: 4
  • Cooks In: 35 minutes
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Ingredients

200 g Swiss Brown mushrooms, sliced
3 garlic cloves, minced
2 shallots, thinly diced
1 medium leek, thinly sliced
1 ½ cups arborio rice
½ cup dry white wine
4 cups good quality chicken stock
½ cup frozen peas
½ cup pecorino cheese, grated
Pinch fresh cracked pepper
1 tbsp finely chopped parsley, to serve
Extra freshly grated pecorino cheese, to serve

Method

1

Add the chicken stock to a medium size pan and place it on medium heat to warm up.

2

Sauté the minced garlic and finally diced shallots with a drizzle of olive oil in a large heavy base pan with high sides on medium heat. Sauté until the shallots start to become transparent.

3

Add the thinly sliced leek and stir through, once the leeks have sweated down add the sliced mushrooms and cook for a further 3-5 minutes.

4

Pour in the white wine and allow to simmer for 5 minutes or until the liquid has reduced by half.

5

Add the arborio rice and stir through. Pour in the warm chicken stock a ladle at a time, stirring in between until all the stock has been completely absorbed or once the rice is al dente.

6

Add the peas and stir through.
Remove the pan from the heat and stir in the grated pecorino cheese and a good pinch of freshly cracked pepper.

7

Serve by dividing between 4 bowls, topping with an extra sprinkle of pecorino cheese and chopped parsley.

Ingredients

 200 g Swiss Brown mushrooms, sliced
 3 garlic cloves, minced
 2 shallots, thinly diced
 1 medium leek, thinly sliced
 1 ½ cups arborio rice
 ½ cup dry white wine
 4 cups good quality chicken stock
 ½ cup frozen peas
 ½ cup pecorino cheese, grated
 Pinch fresh cracked pepper
 1 tbsp finely chopped parsley, to serve
 Extra freshly grated pecorino cheese, to serve

Directions

1

Add the chicken stock to a medium size pan and place it on medium heat to warm up.

2

Sauté the minced garlic and finally diced shallots with a drizzle of olive oil in a large heavy base pan with high sides on medium heat. Sauté until the shallots start to become transparent.

3

Add the thinly sliced leek and stir through, once the leeks have sweated down add the sliced mushrooms and cook for a further 3-5 minutes.

4

Pour in the white wine and allow to simmer for 5 minutes or until the liquid has reduced by half.

5

Add the arborio rice and stir through. Pour in the warm chicken stock a ladle at a time, stirring in between until all the stock has been completely absorbed or once the rice is al dente.

6

Add the peas and stir through.
Remove the pan from the heat and stir in the grated pecorino cheese and a good pinch of freshly cracked pepper.

7

Serve by dividing between 4 bowls, topping with an extra sprinkle of pecorino cheese and chopped parsley.

Swiss Brown mushroom, leek, and pea risotto

Tags:

 Dinner, Rice

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