Serves: 2 Prep time: About 20 mins You will need: 50g (2oz) LURPAK Slightly Salted Mini Block butter 1 onion, peeled and chopped 150g (5oz) mushrooms, sliced or quartered – depending on size 150g (5oz) Arborio risotto rice 600ml (1pt) vegetable stock Black pepper 120g (4oz) frozen peas Large handful rocket Parmesan cheese shavings
How to make: Take a large deep pan and melt ½ the butter Add the onions and lightly cook Add the mushrooms and rice and combine together Pour in the stock, season and stir well Simmer gently for about 15 – 20 mins until the rice is cooked and tender (you may need to add a splash more stock if the rice absorbs too quickly) Add the peas and the remaining butter. Stir well and add a handful of rocket Serve straight away scattered with Parmesan shavings Recipe by Lurpak