Creamy Mushroom Risotto with Peas
Spring Inspired Creamy Mushroom Risotto
I have to admit, I’ve never cooked with risotto rice and this Creamy Mushroom Risotto was the first for me! I’ve always cobbled together a mushroom inspired dish using brown rice, which is tasty but doesn’t have that creaminess you get from using risotto rice. The main ingredients are a rich mushroom stock, spring onions, leeks, peas and risotto rice. It has a creamy texture with punches of freshness from the spring onions, fresh herbs and lemon zest. The cream cheese added at the end adds another layer to the flavours.
Dairy free and full of flavour
I was inspired by a recipe I had tasted a while back that uses little gem lettuce and Spring onions. It was from the Delicious Magazine here if you want to see it. I’ve made this version dairy free so have swapped around the ingredients slightly.
One of the secret ingredients in this risotto, is the Naturya Mushroom Superblend powder I used in the stock. The risotto doesn’t actually use fresh mushrooms, it’s the stock that has all the mushroomy goodnesss. However, with the Mushroom Superblend powder, it carries so much flavour you don’t need to add any more mushroom ingredients. I thought the textures from everything else added was enough so I didn’t need to add mushroom.
What is the secret ingredient?
You might be wondering what is this Mushroom Superblend. It’s a blend of reishi, maitake and shiitake mushrooms that you can add to your cooking. I’ve been adding it to my smoothies recently and even tried it in my coffee which actually works quite nicely! I’ll be sharing a recipe where I used it to make some umami filled mushrooms on toast. You can find all the info you need to know here on the Superblend: Naturya’s Mushroom Superblend
Looking for another tasty Spring recipe idea? Check out this Herb Soup with Giant Homemade Croutons or take a look at my Instagram for other recipes!
Creamy Mushroom Risotto
Ingredients
- 1 Leek thinly sliced
- 1 Bunch of spring onions (around 10) Roughly chopped
- 1 litre Vegetable stock
- 1 tbsp Naturya Mushroom Superblend https://naturya.com/blends/mushroom-superblend
- 2 tbsp Butter
- 225g Risotto rice I used Arborio
- 100ml Dry white wine
- 100g Frozen peas
- A small bunch of fresh parsley Half of it roughly torn
- 85g Cream cheese I used the Free From Soft Cheese from Sainsbury's
- Zest from 1/2 a lemon
- A handful of rocket for garnishing Around 25g
Instructions
- Thinly slice the spring onions, separating the white part from the green. Bring the stock to the boil in a pan with the Naturya Mushroom Superblend powder and keep hot over a low heat.
- Melt 1 tbsp of the butter in a large pan, over a medium heat sauté the leeks with the lid on until they’re soft. Add the chopped white part of the spring onions and cook gently for 1 minute.
- Add the rice to the pan and stir until all the grains are coated in butter. Fry gently for 1 minute. Add the white wine and simmer until it has been absorbed. Add a large ladleful of the hot stock and simmer, stirring until it has all been absorbed before adding another. Continue like this, stirring all the time, until the rice is creamy for around 25 minutes.
- After 20 minutes, stir in the lemon zest and remaining butter. Continue to cook, with the last addition of stock, green parts of the spring onions and peas. Cook for 3 minutes more, then stir in the torn parsley. Season to taste with salt and pepper, then serve straightaway with the rocket and remaining parsley to garnish