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    Home / Food & Drink / Recipes / Vegetarian Recipes / Mushroom & pea risotto

    Mushroom & pea risotto

    Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan
    Serves 1
    Prep time 10 minutes
    Cook time 15 minutes

    Nutrients per serving:

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    248 kcal 10 g 8 g 14 g 10 g 20 g 12 g 0.04 g

    Ingredients

    • 1 tsp Tiana coconut oil *
    • ½ onion, chopped
    • 5-6 mushrooms, sliced
    • ½ tsp crushed garlic
    • 4 tbsp fresh or frozen peas
    • Juice of ½ lemon
    • 1 tsp dried mixed herbs *
    • Lo-salt and black pepper, to season
    • 1 x serving Eat Water rice *
    • 1 tbsp nutritional yeast *
    • Fresh parsley, to garnish

    * Available at Holland & Barrett

    Method

    Step 1
    Heat the oil in a non-stick pan then add the onion, mushrooms and garlic. Cook on a medium heat for 5 minutes.

    Step 2
    Meanwhile prepare the rice according to packet instructions then drain.

    Step 3
    Stir in the rice along with the peas, lemon juice, mixed herbs, seasoning and 4 tablespoons of water and continue to cook for 5 minutes.

    Step 4
    Sprinkle in the nutritional yeast, stir through then serve out onto a plate. Decorate with fresh parsley then dig in!

    Shop our Food and Drink range.

    Curated by www.spamellab.com

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    Vegetarian Recipes

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