Do It Cheaper: Creamy Mushroom & Pea Risotto

We were on our way home this weekend and neither of us was in the mood for takeaway. Shocker, I know. We’d been eating out a lot lately, so we decided to go straight home and make do with what we had in our cupboards. Little did we expect this delicious meal!

When it comes to creating simple, plain and quick meals I think I’ve become the queen at this. The first ingredient I search for is a base like pasta, rice or beans. From there the meal can take some serious twists and turns. I really try to add many vegetables to all my dishes because I just don’t seem to get enough of them in my diet. Unfortunately, we were out of fresh vegetables (I was due to visit the new Stroud Green Farmer’s Market on Sunday), so I checked out the freezer. Thankfully, some frozen peas awaited and I found some old shitake mushrooms. Mushrooms are already moldy so I don’t need to worry about those, right…?

Then, I found some herbs and cream to go along with the meal and BAM! I created a quick and easy meal. Sure it wasn’t a five-star dinner or awesome cheesy pizza. However, it was delicious and it cost me nothing.

Next time you wonder what to make for dinner, open up the cupboards and find yourself a base food. From there the possibilities are endless!

Creamy Mushroom & Pea Risotto
1 cup rice (brown, white, risotto rice – whatever you fancy!)
2 tbsp flour
2 tbsp butter (or soya substitute)
1 cup milk (or soya substitute)
1 cup diced mushroom
1 cup peas
1 tsp oregano
1 tsp kosher salt
1/4 tsp black pepper
2-3 vegetable stock cubes

  1. Boil 2 cups of water and add rice. I add a little oil in with the water so the rice doesn’t stick to the pan.
  2. In a frying pan, sauté on medium mushrooms and peas. Set aside.
  3. In a saucepan, melt butter and mix in flour. Once mixed, add milk and boil on high. Once the sauce has thickened, stir in oregano, salt, black pepper, and vegetable stock cubes. Leave on low to keep warm while waiting for the rice to cook.
  4. Once the rice has fully cooked, pour in the white sauce, peas, and mushrooms. Mix until the sauce is incorporated throughout the rice. Serve as a side or as a main dish. Enjoy!

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