Monday 20 March 2023
Select a region

Charity Chomp: Do you care for some risotto?

Charity Chomp: Do you care for some risotto?

Friday 16 December 2022

Charity Chomp: Do you care for some risotto?

Friday 16 December 2022

'Tis the season to entertain friends and your family at your table, so why not try making a mushroon and pea risotto, courtesy of a local charity which provides nutritious food to families across the island?

This week's Charity Chomp comes highly recommended by Caring Cooks, which also provides hot meals and cooking education in schools,

"Making a beautiful risotto is easy!" the team assured. "It may take a little love and care but it’s worth every bit of effort."

"Arborio rice is a short grain rice grown in Italy," they explained.

"It is rich in carbohydrates and vitamins that help you stay healthy. Rice is also used in salads and served with curries that contain vegetables, meat and cheese. It is also a base for rice pudding."

ALLERGY NOTE: Contains gluten and dairy.

(serves two to three)

Mushroom and Pea Risotto


  • Half a tbsp olive oil

  • One small white onion

  • One clove of garlic

  • 80g fresh or frozen peas

  • Six button mushrooms

  • 120g risotto rice (Arborio)

  • 800 ml vegetable stock (hot)

  • 10g parmesan cheese


  • Knife

  • Chopping board

  • Saucepan and lid

  • Weighing scales

  • Garlic press

  • Measuring jug

  • Microplane/grater

  • Spoon

  • Measuring spoons


  1. Peel the onion and finely dice.
  2. Crush the garlic clove and add to the onions.
  3. Wash the mushrooms and cut into ¼’s and add to the onions and garlic.
  4. Weigh the peas (if you’re using fresh ones, remove them from their pods first).
  5. Weigh the rice
  6. Measure the hot stock into the measuring jug.
  7. Using the microplane , grate the parmesan cheese and weigh
  8. Measure half a tbsp of olive oil into the saucepan then place onto the hob over a low heat. Gently sweat the onions, mushrooms and garlic until soft (five minutes).
  9. Stir the rice into the onions and mushrooms. Increase to a medium heat and sizzle the rice for one minute. Pour in 100ml of stock, allow to bubble and gently stir until
  10. the stock is completely absorbed. Continue cooking like this, adding 100ml of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency (15 to 20 minutes).
  11. Stir in the peas (if using fresh peas allow two minutes cooking time) then add the parmesan cheese. Remove from the heat heat and leave to stand for a few minutes. Give the risotto a final stir and serve into a bowl and garnish.

Optional Garnish:

Use fresh chives, fine slices of spring onion or pea shoots ... you can even add Caring Cooks' soda bread

Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!

Click HERE to support Caring Cooks

This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.

Wellbeing - Footer - PLEASE USE THIS ONE

Sign up to newsletter



Comments on this story express the views of the commentator only, not Bailiwick Publishing. We are unable to guarantee the accuracy of any of those comments.

Once your comment has been submitted, it won’t appear immediately. There is no need to submit it more than once. Comments are published at the discretion of Bailiwick Publishing, and will include your username.

There are no comments for this article.

To place a comment please login

You have landed on the Bailiwick Express website, however it appears you are based in . Would you like to stay on the site, or visit the site?