Easy Risotto With Wild Mushrooms and Peas

Before I start telling you about this recipe, let me confess to something.

I feel a little bit embarrassed that I haven't tried the Italian version of risotto (understand: the creamy one) before moving to London.

Yes, I did try a risotto before that, but it would practically always be the Czech version, also known as Serbian risotto.

Let's get back to the Italian version.

I've tried it for the first time when I worked as an au pair for my first host family. Having liked how simple and delicious this meal was, I adjusted the recipe to my likings later.

Nowadays, it's definitely one of our favourite weeknight & meat-free meals. My boyfriend who normally seeks meat in almost everything he eats, loves it!

Both wild and porcini mushrooms give it unbeatable smell and flavour.

In general, I prefer cooking with mushrooms which have color, as they usually bring stronger taste to the dish. But feel free to use any type of mushrooms that is available to you.

Remember to soak the mushrooms before cooking, they will rehydrate, become softer and will cook much faster.

I'm adding some frozen peas to add more vibrant color to the meal.

Usually, I add chicken stock to the rice, but vegetable stock works here too.

It's good to use low-salt stock cubes, as you can always add more seasoning to the dish during cooking.

Keep the stock in a sauce pan on high heat. When it's hot enough, it helps to cook the rice a little bit faster.

A careful reader will notice that I am skipping wine in this recipe. You can add some (100ml white) to the stock if you prefer & enjoy a glass of it with the dinner later.

If you're vegetarian, use vegetarian cheese for grating.

Finally, this risotto is ideal for batch cooking. Leave it to cool down and store in airtight container in the fridge for up to two days, or keep in the freezer for up to two months. Always allow enough time to defrost fully before reheating.