Pea and Mushroom Risotto

In Australia, it is Fall now, or we call it Autumn. There is an abundance of vegetables in the Fall and it is a wonderful time of the year to create nutritious meals! I feel lucky to be able to try such a variety of mushrooms this year, as well.

A nice comforting risotto that is full of flavours and low in carbs – this is what I have been trying to create. I tried many combinations and presenting three of them below. My favourite is the Freekah one with lots of wild mushrooms.

The recipe is easy and you can replace the grain and mushrooms to what is desired or available. However, its combination with sweet peas, crunchy pumpkin seeds and freshness of the parsley is something you must try.

Freekah and wild mushrooms, Step 3.

Mushroom and Pea Risotto.

Ingredients:

30 ml oil
500 g Brown rice  (Alternatively, Freekah)
300 g (or 6 large and fresh) flat brown mushrooms (Alternatively, wild mushrooms in season)
5g dry Porcini (Alternatively, any processed Truffle from a jar)
300 g green baby peas, fresh or frozen
3 cloves (12 g) garlic, finely diced or minced
1 l vegetable stock
250 ml water
1 g nutmeg, grated finely
250 ml any vegan Barrister style milk (e.g. macadamia or almond)
Salt and Pepper
Topping:
5-10 sprigs fresh parsley
1/4 cup pumpkin seeds
 
Optional Asparagus,  5 stems
*28-30 cm deep pan
*6 main serves
Red Pine Mushrooms and Pea Risotto

Method:

  1. Thoroughly wash and soak rice for about 30 minutes. Finely dice or mince the garlic and cut the mushrooms into 6 or 8 segments.
  2. Mix mushroom and garlic well with seasoning, then cook using oil on medium heat for 5-7 minutes until the mushrooms change in colour and moist. Immediately transfer the mushrooms into a plate, leaving any juices in the pan.
  3. Add the rice to the pan and one cup of water, cook on low heat periodically stirring until absorbed. Repeat with a cup of stock twice.
  4. Grate about a quarter of the nutmeg over the pan then add peas and another cup of stock. Cook until the rice is almost ready.
  5. Use the last cup of stock and the mushrooms and mix well. When all the liquid is fully absorbed, mix in the milk and let it just to start simmering. Serve with finely chopped parsley and pumpkin seeds on top. Asparagus can be also finely cut and mixed in along with the parsley.
Mushroom and Pea Risotto

Copyright © MagicTableCloth

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