Pea, Mint & Mushroom Risotto

Really fancied a Risotto tonight, so after sending Shona to Morrisons for supplies I made myself one  :)

No one else wanted it, Shona & Marie wanted Toad In The Hole, Andrew had Mini Kievs (his naughty filthy junk food vice).  Risotto for one it was.

As I hardly ever follow a recipe, or if I do I only use it as a rough guide and end up adapting it quite heavily, I thought I should write it down just in case I fancied making it again, as it was rather tasty.  Quite healthy too as I had no Parmesan (veggie version of course).

Here we go then, you will need:  (Serves 2)

• A pile of mushrooms
• Half a 500g box of Riso Gallo risotto rice
• Peas (as many as you like)
• Dried Mint
• Crushed Garlic
• Olive Oil
• Small single serve bottle of white wine
• 1 litre of veggie stock

What you do:

• In a really good non-stick pan heat up a little olive oil, fry the garlic and mushrooms until soft, then pour the whole lot, including the juices, into a dish for later.
• Add a little more olive oil into the same pan and stir fry the rice until golden.
• Have a mouthful of the wine and pour the rest into the pan, stirring until it absorbs.
• Add a ladle of stock to the pan, along with a good sprinkle of dried mint and the peas.  Allow to absorb.
• Everytime the rice absorbs the stock, add another ladleful. 
• Repeat until all the stock has gone - around 20 mins, and the rice is nice and tender, but not soggy soft.
• Finally chuck in the pot of mushrooms, garlic and mushroom juice and stir.
• Give it a good shake of freshly ground black pepper and enjoy.