We’ve designed a rich porcini mushroom rub to toss through breadcrumbs providing great depth of flavour and texture to the dish. Caramelised roasted mushrooms folded through the risotto bring a gentle earthiness to the plate. Risotto often takes a little longer to cook but it's a wonderful meal for the whole family and worth the extra few minutes of stirring for that signature creamy and satisfying dish. 

Cook our delicious Mushroom & Pea Risotto in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Mushroom & Pea Risotto. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Porcini Crumb pot, a Risotto Stock pot and a White Wine Reduction pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Mushroom & Pea Risotto in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Porcini Crumb
  • Risotto Stock
  • White Wine Reduction

Your shopping list:

1
onion
 
150g
ciabatta roll (1 square roll)
 
300g
mushrooms (any kind)
 
140g
arborio risotto rice
 
30g
parmesan cheese
 
200g
frozen peas
 
20g
butter
 
Handful
of Parsley(optional)
 
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Our 30 minute recipe

  • 1.

    1 Prep the crumb and mushrooms

    Heat the oven to 200C (fan 180C / gas 6) and boil a full kettle.

    Heat a little oil in a wide, lidded, non-stick pan then cook the onion, covered, for 5 mins over low heat.

    Meanwhile, put the PORCINI CRUMB in a bowl with 1 tbsp oil. Toss the ciabatta pieces in the mixture then spread out on a baking tray and toast in the oven for 5-8 mins, then remove.

    Next toss the mushrooms with a little oil on a separate baking tray and cook in the oven for 25 mins.

  • 2.

    2. Make the risotto

    Mix the RISOTTO STOCK with 800ml boiling water in a jug. Keep aside.

    Add the risotto rice to the onion, turn the heat up to medium and stir for a minute, then add a splash of the stock and the WHITE WINE REDUCTION and mix well.

    Start adding 2 ladles of stock at a time to the risotto, stirring until the liquid is absorbed before adding more. This should take around 20 mins over medium heat (see tip).

    Meanwhile, remove the bread pieces when crisp, let them cool then roughly chop them into a crumb size.

  • 3.

    3 Finishing touches

    When the risotto is almost done to your liking, stir through the frozen peas for 1 minute, then turn off the heat and stir through the butter and 1 tbsp parmesan.

    Take the mushrooms out and mix through the risotto.

  • 4.

    Serve!

    Garnish with your porcini breadcrumbs and extra parmesan cheese.

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Mushroom & Pea Risotto Reviews

BASED ON 135 reviews

David - Dec 06, 2019

Added a chopped celery stick to the rice. Worked very well.

Greg - Nov 15, 2019

Flavoursome !

Greg - Nov 15, 2019

Flavoursome !

Eileen - Aug 24, 2019

Hmmm, just not as tasty as some of the other recipes.

Gordon - Aug 18, 2019

A little too salty. Otherwise great

Amy - Aug 05, 2019

Stunning!

Jane - May 30, 2019

Very tasty

Sarah - May 15, 2019

Made a lot! Definitely one that you can have for lunch the next day too.

Sarah - May 15, 2019

Made a lot! Definitely one that you can have for lunch the next day too.

Helen - May 11, 2019

Very nice flavours, way too much stock/not enough rice

Alex - Apr 25, 2019

Thought this was going to be bland but I ended up really liking it. Especially the breadcrumb garnish. Plenty of veg in this one.

Emmy - Apr 07, 2019

Absolutely delicious! The baked mushrooms added a really interesting texture

Hames - Mar 27, 2019

Test

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