Garden pea, mushroom and goats cheese risotto
recipe
Garden pea, mushroom and goats cheese risotto
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Fresh, fabulous and fast! A quick and easy risotto recipe that takes advantage of Uncle Ben's Express rice
Ingredients
- To make the garden pea, mushroom and goats cheese risotto, you will need:
- 2 x Uncle Ben's Long Grain Express rice
- 300g x frozen garden peas
- 2 x cloves of garlic
- 1 x onion
- 200g chestnut mushrooms sliced
- 100g x goats cheese log
- 3/4 pint of vegetable stock
- 1 x tbsp of vegetable oil
Directions
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- Heat pint of the vegetable stock and bring to a simmer. Next add of the frozen peas; cook for minute then blend and pass mixture through a fine sieve. Heat a non stick pan and add a splash of vegetable oil. Finely chop the garlic and onion, and saute together for minute. Add sliced mushrooms and cook for a further minute. Add the Uncle Ben's Long Grain Express rice to the frying pan and stir through the vegetables. Add pea puree mixture and cook for minutes then crumble in of the goats cheese and the remaining whole peas and cook for a further minute. Loosen the mixture with the remaining hot stock and season to taste. Spoon the mixture into bowls and crumble the remaining goats cheese over the top before drizzling with extra virgin olive oil and serving.
Source: Uncle Ben's Express Rice
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