James Tanner's garden pea, mushroom & goat's cheese quick risotto

Celebrity chef James Tanner devised this quick risotto for Uncle Ben's so you can get your dinner on the table speedily and cheaply!

Serves: 4
Prep Time: 4 Mins
Cooking Time: 11 Mins
Cost per serving: £2.35

What you need:

• 2 x Uncle Ben's Long Grain Express rice
• 300g x frozen garden peas
• 200g chestnut mushrooms sliced
• 200g x goat's cheese log
• ¾ pint of vegetable stock
• 1 x finely chopped onion
• 2 x cloves of garlic
• 1 x tbsp vegetable oil
• 1 x tbsp extra virgin olive oil (optional)

What you do:

1. Heat a non stick pan on the stove top; add a splash of vegetable oil and sauté the garlic and onion for 1 minute.
   
2. Add sliced mushrooms and cook for a further minute.
   
3. Heat ½ pint of the vegetable stock and bring to a simmer.
   
4. Next add 200g of the frozen peas cook for 1 minute then blend and pass mixture through a fine sieve.
   
5. Add the Uncle Ben's Long Grain Express rice to the frying pan and stir through the vegetables.
   
6. Add pea puree mixture and cook for two minutes then crumble in ¾ of the goats cheese and the remaining whole peas and cook for a further minute.
   
7. Loosen the mixture with the remaining hot stock and season to taste.
   
8. Spoon the mixture into bowls and crumble the remaining goats cheese over the top before drizzling with extra virgin olive oil and serving.

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