Ingredients (serves 2)
Chop the onion and add them to a large saucepan over medium heat with 1 teaspoon of oil. Allow these to soften but not brown.
Add the rice to the hot pan with the onion and allow it to cook dry for 1-2 minutes. Then, add a bit of the vegetable stock and stir until it is absorbed into the rice. Slowly add one ladle-full of stock into the pan at a time and stir occasionally until fully absorbed before adding more. This should take 30-35 minutes.
Meanwhile dice the bell pepper into little cubes, clean the mushrooms and slice them.
Heat an other saucepan over medium heat. Once hot, add 1 teespoon oil. Add the peas and the bell pepper and let them cook for 3 minutes. Add the mushrooms and let them cook for another 3 minutes.
Then, add 50 ml vegetable stock. Turn the heat down to medium and let it all cook for another 5 minutes.
Toss the vegetables into the pan with the risotto, then stir. Salt for taste (and add pepper, if you like).