1 onion, thinly sliced
2 celery sticks, chopped
2 tbsps oil
12 oz (350 g) open cap mushrooms, wiped and sliced
1 lemon, finely grated rind and juice
6 oz (175 g) risotto rice
10 fl oz (300 ml) chicken stock
4 oz (125 g) frozen peas, thawed
3 oz (75 g) mature Cheddar cheese
2 tbsps freshly grated
Parmesan cheese
2 tbsp fresh chopped parsley
2 celery sticks, chopped
2 tbsps oil
12 oz (350 g) open cap mushrooms, wiped and sliced
1 lemon, finely grated rind and juice
6 oz (175 g) risotto rice
10 fl oz (300 ml) chicken stock
4 oz (125 g) frozen peas, thawed
3 oz (75 g) mature Cheddar cheese
2 tbsps freshly grated
Parmesan cheese
2 tbsp fresh chopped parsley
method
1. Fry the onion and celery in the oil for 3 minutes. Add the mushrooms, lemon rind and juice and cook for a further 10 minutes.
2. Add the rice and cook for 2 minutes, stirring, then add the stock and cook gently, covered, for about 15 minutes until the rice is tender.
3. Stir in the remaining ingredients and heat through gently until the cheese has melted.
4. Serve seasoned with plenty of freshly ground black pepper.
2. Add the rice and cook for 2 minutes, stirring, then add the stock and cook gently, covered, for about 15 minutes until the rice is tender.
3. Stir in the remaining ingredients and heat through gently until the cheese has melted.
4. Serve seasoned with plenty of freshly ground black pepper.
serving amount
serves 4
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