Mushroom, Sage and Pea Risotto

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This is the perfect comfort meal on a cold day! Add in any vegetables and herbs you like…I found sage went really well with the mushrooms and peas, and a good splash of white wine! It is dairy free, making it considerably healthier than a cream based risotto whilst still tasting creamy and delicious!

Preparation time: 1 hour 15 minutes

Ingredients (Serves 4):

  • 200 grams Arborio Rice
  • 1 red chilli
  • 4 small onions
  • 4 celery sticks
  • 28g basil leaves
  • 28g sage leaves
  • 200g fresh peas
  • 150g Chesnut mushrooms
  • 200g mixed mushrooms (Shiitake, Buna-Shimeji, Shiro-Shimeji, Eryngii, Oyster mushrooms, Enoki, Golden Enoki, Maitake)
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
  • 4 tbsp Olive Oil
  • 1/4 lime (juiced)


  1. Blend the celery and onions until they become finely chopped and paste-like
  2. Place the olive oil in a pan and heat
  3. Place onion celery mix into the hot oil and cook for 5 minutes until softened
  4. Add salt, black pepper, basil and sage leaves and peas
  5. Cook for another five minutes
  6. Add all the mushrooms (chopped and whole) and cook until mushrooms have softened
  7. Adjust salt levels
  8. Add the rice and let it toast and brown slightly
  9. Add a good splash of white wine (approx. 1/2 cup) and let the alcohol evaporate
  10. Cut one red chilli into the risotto
  11. Add one kettle full (approx. 1L) of water into the blender with the remaining scraps of onion and celery and stir to create a quick vegetable stock
  12. Add all the stock into the risotto one ladle at a time, until all the stock has been absorbed and the rice is fully cooked
  13. Stir in the lime juice
  14. Adjust salt and pepper levels
  15. Add a good glut of extra virgin olive oil and stir in to make the risotto glossy and rich
  16. Enjoy my Little Peas

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