Easy Mushroom & Pea Risotto

Freezer friendly and works with so many different vegetables. This is a no-fuss version!
Easy Mushroom Pea Risotto Sweet Chilli Chicken Hokkien Noodle Recipe
Ingredients
  • 1 finely chopped onion
  • 2 finely chopped garlic cloves
  • 4 big handfuls of arborio rice (1 handful per person so just add more handfuls if you are cooking for more people!)
  • 1/2 cup of wine (optional, just use more stock if you don’t want to add wine)
  • 3 chicken or vegetable stock cubes
  • 500g mushrooms (any variety you like, sliced)
  • 3/4 cups peas
  • 2 tbsp olive oil (or any cooking oil)
  • A full kettle of water boiled
  • 1/2 cup parmesan
  • 1 tbsp butter
  • Salt and pepper
Method
  1. In a large pot on low heat, add your oil and sautee the onion and garlic until soft.
  2. Add the rice, sautee until translucent – It will only take 2 minutes.
  3. Add your mushrooms, sautee additional 2 minutes.
  4. Add wine and cook off for 1 minute until it’s near evaporated.
  5. Add 3 whole chicken stock cubes to the pot and pour in around 1/2 cup of boiling water straight from the kettle.
  6. Stir gently until water evaporates and continue adding in 1/2 cup intervals. You may need to boil the kettle again. This process will take around 15 minutes.
  7. Add your peas towards the end of the cooking process (at the 12 minute mark).
  8. Once the rice is fluffy and soft, it’s ready. Make sure you try it as you go!
  9. Once the rice is cooked, remove it from the heat, season with salt and pepper, add your parmesan and butter. Stir through. Let it sit for at least 5 minutes to let the butter and parmesan sink into the rice.
  10. Serve – Delicious!

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Nicole The Simple Housewife Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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