This is a simple but delicious dinner to have during the week, and is a great option for a meat-free meal as well.

I’m not a vegetarian (I’ve tried to be, but have never lasted very long), but I am a firm believer that the majority of carnivores eat far too much meat, and needn’t have it in every meal.

Here’s the recipe for a yummy pea and mushroom risotto, which I tend to serve with a nice garlic baguette, because one carb is just not enough!

Ingredients – serves two

• 200g risotto rice
• 150g chestnut mushrooms, sliced
• 1 onion, diced
• 200g peas – can be frozen or tinned, I tend to use frozen
• 500ml vegetable stock
• 1tbsp butter
• 2 garlic cloves, diced
• 1tbsp olive oil
• Salt and pepper

Method

1. Heat the oil in a large frying pan and fry the onion and garlic until lightly softened.
2. Add the mushrooms and stir until softened.
3. Pour in the risotto rice and stir to combine with mushrooms, onion, and garlic.
4. Add half the stock, and bring to a simmer, stirring frequently.
5. Add the peas, and keep stirring until they cook.
6. Add the rest of the stock, and continue stirring until the rice is cooked and the mixture has come together, with the vast majority of the liquid absorbed.
7. Season with salt and pepper to taste – I like a lot of pepper in this, but it’s all about personal preference.

I like to serve this with garlic bread, but you could also make a simple side salad, or just have it as it is!