Risotto with mushrooms, peas and Marsala

Risotto with mushrooms, peas and Marsala recipe

11 ratings

See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 480 calories / serving

Ingredients

  • 2 litres (3pt) vegetable stock
  • 1tbsp butter
  • 1tbsp 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
    480kcal
    24%
  • Fat

    14g 20%
  • Saturates

    6g 30%
  • Sugars

    3g 3%
  • Salt

    1.9g 32%

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

Method

  1. 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.
  2. 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.
  3. 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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