Veggie risotto 

Peas! The forgotten vegetable!

Ingredients: two cups risotto, butter, oil, chopped onions, two chopped garlic gloves, veggie stock, peas, mushrooms, pernod and salt and pepper.

How to cook:

Put butter, oil, onions and garlic in pot on low heat and stir until onions are soft.

Add pernod and risotto and stir

Add veggie stock bit by bit until the risotto absorbed it, the whole process should take about 15-20 minutes.

Fry mushrooms and peas in the meantime

When risotto is cooked, add mushrooms and peas and freshly grounded salt and peper to taste.