20-minute dinners
Mushroom and pea risotto for two
A compact mushroom risotto with peas, made in a wide saucepan for two portions.
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Ingredients
Method
- 1Measure risotto rice and prepare mushrooms and peas.
- 2Cook risotto rice in a medium saucepan using the absorption or simmering method appropriate to the ingredient.
- 3Prepare mushrooms with peas in a separate pan while the rice cooks.
- 4Combine or arrange the components with vegetable stock, checking that everything served hot is steaming throughout.
- 5Rest briefly, then portion into two bowls.
Equipment
- Medium saucepan or 26 cm frying pan
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled mushroom and pea risotto for two to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.
Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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