Italian Risotto With Mushrooms and Peas Recipe

Name: Italian Risotto With Mushrooms and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; ½ cup red pepper; 1 ½ cups sliced mushrooms; 1 cup arborio rice; 3 ¾ cups vegetable stock, heated; 1 cup frozen peas; ¼ cup parmesan cheese; 1 tablespoon butter; salt and pepper

Servings: persons

2 tablespoons vegetable oil
1 onion, chopped
½ cup red pepper
1 ½ cups sliced mushrooms
1 cup arborio rice
3 ¾ cups vegetable stock, heated
1 cup frozen peas
¼ cup parmesan cheese
1 tablespoon butter
salt and pepper

1
Heat the oil in a pan over medium-low heat.
2
Add the onion and cook for 1 minute.
3
Add the pepper and mushrooms adn cook for 5 minutes.
4
Add the rice and cook, stirring constantly until all the grains are well coated with oil.
5
Pour in a ladleful of hot stock and simmer, stirring constantly, until absorbed.
6
Continue to add small amounts of the heated stock, waiting for each ladleful to be absorbed before adding mroe.
7
Stir frequently!
8
When all the stock has been added and the rice is almost cooked stir in the peas and cook for 3-4 minutes.
9
Stir in the Parmesan and butter, season to taste.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 onion, chopped, ½ cup red pepper, 1 ½ cups sliced mushrooms, and more.

Yes, Italian Risotto With Mushrooms and Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Risotto With Mushrooms and Peas

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