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Mushroom and Sugar Snap Pea Risotto

A community recipe by

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To serve two. You could use asparagus instead of the sugar snaps, or green beans, but it must be something green for a lovely colour and flavour contrast.


Serves: 2

  • 7 dried porcini
  • 227 cremini mushrooms (wiped and roughly sliced)
  • 170 arborio rice
  • white wine
  • ½ chicken broth
  • ⅛ warm water
  • 1 packet sugar snap peas (cut in 3 on diagonal)
  • 1 small diced onion
  • 1 clove crushed garlic
  • pinch of black pepper
  • 43 pinenuts
  • parmesan cheese (to serve)


Mushroom and Sugar Snap Pea Risotto is a community recipe submitted by scoffypig and has not been tested by so we are not able to answer questions regarding this recipe.

  • Rinse the dried mushrooms in a sieve under cold water, then put in a bowl and cover with the warm water. Leave to soak for 1/2 hour.
  • Dry- fry the pine nuts in a small saucepan, shaking often until brown and toasty. Remove to a plate.
  • Put the chicken broth in the saucepan, and keep hot over a low flame.
  • Fry the onion and garlic in the olive oil in a frying pan gently until just starting to colour, then add the fresh mushrooms and fry for 5 minutes until soft. Drain the dried mushrooms, reserving the liquid, chop and add to the pan.
  • Add the rice and stir for a minute or two to coat the grains well in the oil. Increase the heat, add the wine and bubble off, then stir in the mushroom soaking liquid, lower the heat and stir until liquid is absorbed. Add the pepper. Then add 1/4 of the stock and stir frequently until creamy, adding another ladleful at a time as each addition is absorbed. It should take about 25 minutes. Taste for doneness.
  • Meanwhile cook the sugar snap peas: either microwave with a little water for about 4 mins, or boil in a pan until cooked but still with a little bite. Stir into the risotto, spoon into bowls, top with the pine nuts and arrange parmesan shavings on top.
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