Mushroom & Pea Risotto

Method

1. 1

   Heat the stock in a saucepan and keep it at a gentle simmer.

2. 2

   Melt the butter in another pan and fry the onion for 2 minutes, then add the mushrooms and cook for 4–5 minutes until golden.

3. 3

   Stir in the rice and cook for 1 minute, then add the hot stock a ladle at a time, stirring and letting each addition absorb before adding the next, for about 16–18 minutes.

4. 4

   Stir through the peas for the final 3 minutes.

5. 5

   Taste and adjust the seasoning.

6. 6

   Remove from the heat, stir through the parmesan, and rest for a minute before serving.