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Risotto with mushrooms, peas and Marsala recipe

17 ratings

Ingredients

If you don't have any pears, try using apples

of the reference intake
Carbohydrate 68g Protein 15g Fibre 2.6g

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.