Parcel - the herb and Mushroom Risotto

This is a handy herb to grow if you have the space in the garden. It's a perennial, so it will die down over winter, only to flourish back, ready for use in the spring.

I made a gorgeous mushroom risotto last week that called for celery. I didn't have any, but what I did have was Parcel in the garden. It's leaves look like flat leaf parsley, but smells of and has the flavour of celery, so I used it to substitute. It worked a treat.

I used some of the mushrooms that we found in June that I had frozen.  

1 onion, sliced thinly

2 celery sticks, sliced

2 tablespoons oil

350 grams mushrooms, sliced

1 lemon, finely grated rind and juice

175 grams arborio rice

400 ml vegetable stock or chicken stock

125 gr frozen peas

75 grams grated cheese

2 tablespoons grated parmesan

2 tablespoons chopped parsley

Fry onion and celery for a few minutes in oil. Add the mushrooms, lemon rind and juice and cook for 10 minutes.

Add in the rice, stirring for 2 minutes. Add stock and simmer gently, covered, for about 20 minutes. If the rice isn't tender and there is no more liquid add a little more stock or water and give it another 5-10 minutes.

Stir in the peas, cheeses and parsley until the cheese has melted. 

Serve and enjoy. Delicious.