Risotto with mushrooms, peas and Marsala recipe
Ingredients
- 2 litres (3pt) vegetable stock
- 1tbsp butter
- 1 tbsp olive oil
- 2 large shallots, finely sliced
- 1 tbsp chopped thyme
- 1 garlic clove, finely chopped
- 300g (10oz) pearl barley
- 250ml (8fl oz) marsala or white wine
- 400g (13oz) small chestnut mushrooms, halved
- 50g (2oz) frozen peas
- 60g (2½oz) vegetarian hard cheese (or Parmesan for non veggies), grated
Each serving contains
- Energy
- 2020kJ 480.0kcal
- Fat
- 14g
- Saturates
- 6g
- Salt
- 1.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 68.0gProtein 15.0gFibre 2.6g
Method
- Bring the stock to a boil in a saucepan. Meanwhile, heat the butter and oil in a large pan. Add the shallots, thyme and garlic. Season, then cook for 5 minutes. Add the barley and stir for 1 minute, then pour in the Marsala or wine and stir until absorbed.
- Add 1 ladle of stock to the barley mix; stir until absorbed. Tip in the mushrooms. Add another ladle of stock; again, stir until absorbed. Repeat, a ladleful at a time, stirring constantly, until thickened.
- Taste the barley after 20-25 minutes and, when al dente, add one more ladle of stock and the peas. Cook for 2-3 minutes to warm the peas through, then stir in half the cheese. Serve the risotto with the remaining cheese on the side to sprinkle over.
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