Grilled Mushroom and Pea Risotto


  • 1 small onion , peeled and finely chopped
  • Risotto rice
  • 50 ml White wine
  • Sea salt
  • Freshly ground black pepper
  • Chestnut Mushrooms Slices
  • Parsley leaves  chopped
  • 1 lemon  juice of
  • 1 teaspoon butter
  • 1 small handful Parmesan cheese , freshly grated, plus extra for serving
  • extra virgin olive oil
  • Frozen Peas
  • Organic chicken or vegetable stock , hot
  • Olive oil


  1. Heat your stock in a saucepan and keep it on a low simmer.
  2. In a large pan, heat olive oil and add the onion. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice
  3. Stir in the wine
  4. Keep stirring until the liquid has cooked into the rice
  5. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
  6. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the chestnut mushrooms until soft.
  7. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice.
  8. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it.
  9. Add the frozen peas, Put a lid on and leave the risotto to relax for about 3 minutes.
  10. Add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil
  11. Enjoy 🙂


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