Mushroom Blue pea & Feta Risotto
- Wright Sprouts Blue Pea Sprouts
- 600 ml Chicken or Vegetable Stock
- 50 ml Olive oil
- 2 cloves garlic chopped
- 50 ml white wine
- 150 gm Arborio Rice
- 1 tsp thyme chopped
- 2 tbsp parsley chopped
- 2 tbsp fresh taragon chopped
- 30 gm feta cheese
- 1/2 lemon or lime
- 30 gm dried mushrooms
- 10 field mushrooms, darker the better diced
- 40 gm parmesan grated
- 2-3 knobs of butter - Optional
- Salt & Pepper
Heat the stock in pot and add the dried mushrooms and any trimmings from the field mushrooms, bring to the boil and boil for 5 minutes then allow to cool.
Strain and remove the mushrooms and chop, now add these back to the stock.
Heat a wok and add the olive oil and sweat the onions and garlic. Add the arborio rice then cook a few minutes, with no colour.
Now add the wine and cook a further few minites stiring as it cooks. Cook for around 15 minutes adding a spoonful of stock every few minutes as it is required to keep the moisture up do not allow to become dry.
While this is cooking in another hot pan saute` diced field mushrooms for 2 minutes, season and sprinke with the thyme saving a small amount for final garnish.
Stir through the herbs, cheeses, mushrooms and Blue pea sprouts, season with salt and pepper and lemon. Add extra butter for a richness if you want.
This is a very rich flavorful dish I don't use the extra butter but this is all down to you, so taste before you add.