Ingredients

The following ingredients have 4 Servings
  • 1 tbsp of Bertolli with butter and olive oil
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 150 grams chestnut mushrooms (sliced)
  • 300 grams arborio rice
  • 150 ml dry white wine
  • 500 ml vegetable stock
  • 30 grams peas
  • 20 grams parmesan cheese
  • ground black pepper
  • pine nuts and chopped parsley leaves to garnish

Instruction

  • In a large heavy based sauce pan, heat Bertolli with butter and olive oil.
  • Add onion and garlic, and cook for 2-3 minutes until softened.
  • Add chestnut mushrooms, and cook for 2-3 more minutes.
  • Stir in arborio rice, followed by white wine and simmer while frequently stirring until the liquid has been absorbed.
  • Start adding the vegetable stock. Add it gradually by adding a quarter of the stock, and simmer while stirring often. Add the same amount of stock and continue stirring. When the final quarter of vegetable stock is added the rice should be creamy and tender.
  • Add peas and an extra 15g of Bertolli with butter and olive oil, and stir in parmesan cheese.
  • Remove from heat, serve with pine nuts and freshly grated parmesan cheese and parsley.