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Rich Mushroom and Pea Risotto
By Anjelica Alanne
Rich Mushroom and Pea Risotto
In this recipe
Slow Cooker Farmhouse Chicken
Preparation time:
10 mins
Cooking time:
20 mins
Serves:
4
Ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 stick celery, chopped
  • 8 large flat mushrooms, sliced
  • 1½ cups Arborio rice
  • 1 cup white wine
  • 1 jar Beerenberg Slow Cooker Farmhouse Chicken
  • 1 litre vegetable stock
  • ¾ cup frozen peas
  • small handful parsley, chopped
  • ¼ cup shaved parmesan
Method:

Heat a large skillet or frypan over medium heat. Add the butter, onion, garlic and celery. Cook for 3 minutes or until beginning to soften. Add the mushrooms and cook for a further 5 minutes. Add the rice and cook for 2 minutes whilst stirring. Add the wine and cook until the rice has absorbed the liquid. Add the jar of Beerenberg Slow Cooker Farmhouse Chicken sauce and 1 cup of stock. Simmer the rice, stirring often, until the rice has absorbed the liquid. Continue to add the stock 1 cup at a time until the rice is almost cooked. If the rice is still firm after all of the stock has been absorbed, add a splash of water and continue to cook.

Once the rice is cooked, stir through the peas and parsley. Divide between 4 bowls and top with parmesan to serve.