Morel and Sweet Pea Risotto Recipe

Name: Morel and Sweet Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried morels (1 ounce) or 1/2 pound fresh morels, lightly rinsed; Boiling water; 6 tablespoons unsalted butter; Salt and freshly ground pepper; 10 cups chicken stock or canned low-sodium broth; 1 large onion, finely chopped; 3 cups Italian rice for risotto, preferably carnaroli; 2 teaspoons coarsely chopped fresh thyme; 1 tablespoon finely chopped fresh sage; 1 1/2 cups dry white wine; 2 cups fresh or thawed frozen peas; 1 cup freshly grated Parmigiano-Reggiano cheese; 7 ounces fresh goat cheese, crumbled

Servings: persons

1 cup dried morels (1 ounce) or 1/2 pound fresh morels, lightly rinsed
Boiling water
6 tablespoons unsalted butter
Salt and freshly ground pepper
10 cups chicken stock or canned low-sodium broth
1 large onion, finely chopped
3 cups Italian rice for risotto, preferably carnaroli
2 teaspoons coarsely chopped fresh thyme
1 tablespoon finely chopped fresh sage
1 1/2 cups dry white wine
2 cups fresh or thawed frozen peas
1 cup freshly grated Parmigiano-Reggiano cheese
7 ounces fresh goat cheese, crumbled

1
In a heatproof bowl, cover the dried morels with boiling water and soak until softened, about 20 minutes.
2
Rub the morels to loosen any grit, then lift them out; discard the soaking liquid.
3
In a medium skillet, melt 2 tablespoons of the butter over moderate heat.
4
Add the fresh or soaked morels, season with salt and pepper and cook for 2 minutes.
5
In a large saucepan, bring the stock to a simmer; keep warm over low heat.
6
In another large saucepan, melt the remaining 4 tablespoons of butter over moderate heat.
7
Add the onion and cook, stirring occasionally, until translucent, about 8 minutes.
8
Stir in the rice until the grains are evenly coated with fat, then add the thyme, sage and wine and cook, stirring, until the wine is absorbed, about 2 minutes longer.
9
Add 1 cup of the hot stock to the rice and stir over moderately high heat until it has been absorbed, about 3 minutes.
10
Continue to cook the risotto, adding 1 cup of stock at a time and stirring constantly until it is absorbed before adding more.
11
Stir in the morels and peas.
12
The risotto is done when it is creamy and porridgelike and the rice is al dente, about 30 minutes total.
13
Remove the risotto from the heat.
14
Stir in the Parmigiano-Reggiano cheese and season with salt and pepper.
15
Top with the goat cheese just before serving.

2063

kcal

Calories

Fat

130

Carbs

222

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup dried morels (1 ounce) or 1/2 pound fresh morels, lightly rinsed, Boiling water, 6 tablespoons unsalted butter, Salt and freshly ground pepper, and more.

Yes, Morel and Sweet Pea Risotto falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Morel and Sweet Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions