Step 1
Spray a medium saucepan with oil and heat. Add rice and cook, stirring continually until rice becomes slightly translucent.
Step 2
Gradually stir in boiling stock and cook for 10 minutes, stirring regularly.
Step 3
Stir in frozen Birds Eye Chopped Onions and Birds Eye Garden Peas and cook for a further 4 minutes. Add Edgell Mushrooms and heat for 1 minute. Serve risotto topped with basil leaves and parmesan cheese.
Tip
Peas can be omitted and replaced with frozen Birds Eye Corn Kernels.