Ricotta & Mushroom Risotto


Onions (peeled & chopped)- 2
Mushrooms (chopped) – 120g
Garlic flakes – 1tbsp
Tarragon – 2tsp
Risotto rice – 300g
Wine (white or rose) – 100g
Chicken stock (hot) – 1000g
Peas (frozen) – 150g
Ricotta – 250g


Fry the onions and mushrooms, add in the garlic flakes and tarragon. Add in the risotto rice, fry for a bit. Add the wine, cook for a bit. Add the chicken stock 1 ladle at a time. Add the peas and cook for 15-20 minutes until all the water is absorbed. Stir in the ricotta.