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