Mushroom & Peas Risotto

Risotto is something I have always relished. I considered that risotto was something i can never make at home but only enjoy it at a hotel ... but soon i got the courage to try it out at home. Finally the day came when i bought the rice used for Risotto - Arborio rice. The end product was absolutely divine !!! Do try it out and let me know .

Ingredients: 

1 cup Arborio rice
1 cup sliced mushrooms
1/2 cup fresh or frozen, thawed peas
1 onion  , finely chopped
1 clove garlic
1 tbsp curry powder
2 tbsp olive oil
1 cube vegetable stock ( Maggie or Knorr)
1/2 cup parmesan cheese
2-3 tbsp cream
salt to taste
hot boiling water as needed
coriander/parsley leaves for garnishing

Method :

Heat 1 tbsp olive oil in a deep pan. Once it is hot , add the onions and garlic. Saute till translucent. Next you may add the sliced mushrooms. Add a little salt . Once it has been sauteed well ,add the curry powder. Stir it  till nicely aromatic. Let it cool.

In another pan add a tbsp of olive oil and roast the rice in it. When the rice is slightly pinkish in color , add the stock cube. Now add  the boiling water little by little and keep stirring the rice. Do this till the rice is Al dente, which means cooked on the outside but the center is a bit hard . Once the rice is done, add the mushroom mix , cream and the Parmesan cheese. Adjust the seasoning. Sprinkle coriander / parsley leaves on top and serve it at once.

The best risottos are always served immediately after cooking. The entire process might take around 40-45 minutes. This recipe would serve around 4 people .