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 for 2 servings:

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

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.

READ MORE

Mushroom & Pea Risotto Top Reviews

Marie - 17th September 2020

We added breaded chicken fillets with it, but oh my this is the second meal we've had from yourselves and absolutely delicious. Can't wait to try all the others that we've picked. So glad my friend Gail Lunn recommended it.

Marie - 17th September 2020

We added breaded chicken fillets with it, but oh my this is the second meal we've had from yourselves and absolutely delicious. Can't wait to try all the others that we've picked. So glad my friend Gail Lunn recommended it.

Catherine - 16th September 2020

Loved it

Catherine - 16th September 2020

Loved it

Dom - 16th September 2020

Very satisfying meal, particularly liked the breadcrumb topping, nice touch!

Dom - 16th September 2020

Very satisfying meal, particularly liked the breadcrumb topping, nice touch!

Sandi - 15th September 2020

Brilliant!

Sandi - 15th September 2020

Brilliant!

louise - 11th September 2020

really nice. the croutons made the dish so much better

Aishwarya - 10th September 2020

This recipe is absolutely delightful! The only thing to keep an eye on is the cooking of the risotto rice. The recipe says 20 minutes but I took more like 35 to cook it the way I prefer it. Apart from that this recipe is just perfect!

Aishwarya - 10th September 2020

This recipe is absolutely delightful! The only thing to keep an eye on is the cooking of the risotto rice. The recipe says 20 minutes but I took more like 35 to cook it the way I prefer it. Apart from that this recipe is just perfect!

Darren - 8th September 2020

This was simply so tasty, the croutons absolutely make the dish. A great vegetarian meal.

Darren - 8th September 2020

This was simply so tasty, the croutons absolutely make the dish. A great vegetarian meal.

Sean - 5th September 2020

There seemed to be quite a bit of bread. Also cut the bread into relatively small cubes so it toasts well.

Greg - 4th September 2020

Simply the best

Chantelle - 30th August 2020

Loved this dish, it was definitely restaurant quality.

Lorna-Che - 27th August 2020

Was honestly the best meal we've tried so far (and we've tried loads!) I'd have it again and again. So simple and so tasty????

Lorna-Che - 27th August 2020

Was honestly the best meal we've tried so far (and we've tried loads!) I'd have it again and again. So simple and so tasty????

William - 23rd August 2020

Used truffle oil to give it a slightly different flavour. Extremely tasty!

William - 23rd August 2020

Used truffle oil to give it a slightly different flavour. Extremely tasty!

READ MORE

Claim your £3 trial box containing 4 recipe kits, including Mushroom & Pea Risotto

CLAIM YOUR £3 TRIAL BOX