Peas provide protein, fibre and slowly digested carbohydrates, while spinach contributes folate, vitamin K and carotenoids. Oyster mushrooms contain beta-glucans and ergothioneine, a unique antioxidant currently being studied for its potential role in healthy ageing. Together they create a satisfying meal rich in nutrients and protective plant compounds. 

Ingredients

• 300g risotto rice
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 150ml white wine (optional)
• 1 litre vegetable stock
• 250g frozen peas
• 100g spinach
• Small handful fresh mint
• 250g oyster mushrooms
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• Sea salt and black pepper

Method

1. Fry the onion in a little olive oil until softened, then add the garlic and rice, stirring for 1 minute.
2. Pour in the wine, if using, then gradually add the stock, stirring regularly until the rice is tender.
3. Blend the peas, spinach, mint and a splash of stock until smooth, then stir into the risotto during the final few minutes of cooking.
4. Fry the oyster mushrooms in a little olive oil over a high heat until crisp and golden.
5. Finish the risotto with lemon juice, season to taste and top with the crispy mushrooms.