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Swiss Brown mushroom, leek, and pea risotto

Yields4 ServingsCook Time35 mins

Swiss mushroom, leek, and pea risotto

 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

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


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.


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.


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


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.


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.


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

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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