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Garden Pea, Mushroom and
Goats Cheese Quick Risotto
With Uncle Ben’s Long Grain Express Rice
Uncle Ben’s has partnered with renowned celebrity chef James Tanner to create a collection of brand new mouth-watering Express rice recipes so everyone can create their very own Express feast at home. Here is James’ quick and easy recipe for Garden Pea, Mushroom and Goats Cheese Quick Risotto, a great quick meal to make after school.
Serves 4
Prep Time: 4 Mins
Cooking Time: 11 Mins
Cost per serving: £2.35
Ingredients
2 x Uncle Ben’s Long Grain Express rice
300g x frozen garden peas
200g chestnut mushrooms sliced
200g x goat’s cheese log
¾ pint of vegetable stock
1 x finely chopped onion
2 x cloves of garlic
1 x tbsp vegetable oil
1 x tbsp extra virgin olive oil (optional)
Heat a non stick pan on the stove top; add a splash of vegetable oil and sauté the garlic and onion for 1 minute. Add sliced mushrooms and cook for a further minute. Heat ½ pint of the vegetable stock and bring to a simmer.
Next add 200g of the frozen peas cook for 1 minute then blend and pass mixture through a fine sieve. Add the Uncle Ben’s Long Grain Express rice to the frying pan and stir through the vegetables. Add pea puree mixture and cook for two minutes then crumble in ¾ of the goats cheese and the remaining whole peas and cook for a further minute. Loosen the mixture with the remaining hot stock and season to taste.
Spoon the mixture into bowls and crumble the remaining goats cheese over the top before drizzling with extra virgin olive oil and serving.
More James Tanner Recipes
Honey and Sesame Chicken
Pesto Alla Genovese
Sweet & Sour Recipes
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