Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Clean the mushrooms and chop them roughly. Peel and finely chop the shallots. Peel and mince the garlic. Grate the zucchini. Grate the Parmesan. Boil the measuredwater and dissolve the vegetable stock cube in it.
2 Fry mushrooms
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the mushrooms and fry for 5 min until lightly browned.
Add the shallots, and grated zucchini and fry for 3 min. Once softened, add the garlic and arboriorice and cook for 1 min further, stirring to coat the grains in the oil.
Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. If you run out of stock, add more water (see pro tip!).
Add a squeeze of lemon juice, the cream cheese, green peas and 3/4 of the grated Parmesan. Mix well and cook for 2 min further. Season to taste with salt and pepper. Divide the risotto among plates and garnish with the remaining grated Parmesan.