Mushroom and pea risotto

Ingredients

• Short-grain risotto rice (dry)170g
• Mushrooms (raw)250g
• Peas (frozen)150g
• Onions (raw)100g
• Garlic (raw)8g
• Lemon juice (raw)15ml
• Recipe water (raw)800ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Slice 250g mushrooms 5mm thick, dice 100g onions 5mm and mince 8g garlic. Heat 15ml olive oil in a broad pot over medium-high heat. Brown mushrooms for 6–8 minutes until liquid evaporates, then lower to medium, add onion and garlic and soften for 4 minutes.
2. Heat 800ml recipe water separately until steaming. Add 170g short-grain risotto rice to the mushroom pot without rinsing and stir for 1 minute. Add 3g salt and 1g black pepper. Pour in enough of the measured hot water to just cover the rice and maintain a gentle simmer.
3. Stir frequently, adding the remaining measured hot water a ladle at a time as the previous addition is mostly absorbed. Cook for 18–25 minutes until the grain is tender with a little bite. Add 150g peas for the final 5 minutes. If water is used up before rice is tender, add and record more hot processing water; if soupy, simmer briefly before the next addition.
4. Remove from the heat and stir in 15ml lemon juice. Rest for 1 minute. The risotto should spread slowly across a plate; loosen with a final splash of hot processing water if stiff and serve immediately.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.