Mushroom, rocket and pea risotto

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A quick and easy Italian risotto dish with rocket and parmesan - so tasty, it'll please vegetarians and meat eaters alike.

Ingredients

Add a pinch of saffron to this risotto for extra flavour.

50g(2oz) 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

Take a large deep pan and melt half 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.