5 Ingredient Pea and Potato Risotto

This pea and potato risotto (Exploring Vegan) is a simple 5-ingredient recipe, to make yourself a tasty Italian supper. Use with Biona organic rice (in paper packaging). For other rice, recycle packaging at supermarket bag bins, if your kerbside does not recycle.

Before cooking, read up on food safety for people and pets (onion, garlic and mushroom are unsafe near animal friends).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

The secret to good risotto is to keep stirring, so don’t leave the stove! Using potatoes in a risotto means you don’t have to use milk or cream, as the starches break down into a creamy base. You can use fresh or frozen peas for this recipe (Pack’d Petit Pois are organic and sold in paper packaging).

5-Ingredient Mushroom Risotto

Kylie’s mushroom risotto is just as simple. All you need is a vegan butter (Flora), mushrooms, freshly minced garlic cloves, dry thyme and risotto rice. Garnish with lemon juice and fresh parsley.