Over the last years we made risotto with leeks, peas, kale and broadbeans. They all turned out well, but took a little time to make as we needed to 'feed' the rice little by little with stock.
This easy Mushroom and Pea risotto recipe has some short cuts, which made it super simple to make and VERY tasty.
In future I will use this technique again and add the vegetables that are available in the allotment at the time of cooking.
I suppose we could easily have had a simple salad to go with this, but as I had some oranges and some spinach that needed eating, we made some Halloumi, orang and Spinach Salad to go with it.
|Halloumi, orange and spinach salad|
|Mushroom and Pea Risotto|
|Bella's ready steady cook creation|
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