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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
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.

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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