Mushroom & Pea Risotto

Creamy mushroom & pea risotto- perfect for a weekday dinner

serves 1:

  • 100g risotto rice
  • 1 tbsp olive oil
  • 1/2 white onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 500ml vegetable stock
  • 4-5 chopped mushrooms (I used mixed mushrooms)
  • 200g frozen peas
  • 1 tbsp plain soya yoghurt
  • 1 tbsp fresh lemon juice
  • Handful of fresh spinach
  • Handful of chopped spring onions


  1. Boil the kettle. The make the vegetable stock and fill a small pan with the boiling water
  2. Cook the peas in the small pan
  3. In the meantime, sauté the onion and garlic for 5 minutes in the olive oil
  4. Then add the mushrooms for a further 2-3 minutes
  5. Add the risotto rice for 1 minute
  6. Add some stock so it just covers the rice
  7. Set the timer for 15 minutes, stir the risotto every few minutes and keep topping up the stock until the rice has fully absorbed it (wilt the spinach in the last few minutes)
  8. When the peas are cooked, Add 3/4 of them into a blender with the soya yoghurt and lemon juice- blend until it’s smooth
  9. Serve the cooked risotto in a large bowl, then top with pea purée, remaining peas and spring onions. Enjoy!

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