Risotto Bianco with Enoki and Fresh Peas Recipe

Name: Risotto Bianco with Enoki and Fresh Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 7 ounces enoki mushrooms; 1 large onion, finely chopped; 2 cloves garlic, smashed; 2 cups Arborio rice (about 14 ounces); 12 ounces dry white wine; 5 cups warm chicken broth; Sea salt; 1 pound fresh peas, shelled (about 1 cup peas); 4 tablespoons unsalted butter; 4 ounces grated Parmesan; Crusty bread, for serving

Servings: persons

3 tablespoons olive oil
7 ounces enoki mushrooms
1 large onion, finely chopped
2 cloves garlic, smashed
2 cups Arborio rice (about 14 ounces)
12 ounces dry white wine
5 cups warm chicken broth
Sea salt
1 pound fresh peas, shelled (about 1 cup peas)
4 tablespoons unsalted butter
4 ounces grated Parmesan
Crusty bread, for serving

1
1.
2
Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat.
3
Add the enoki mushrooms and cook until crispy and brown, about 8 minutes.
4
Remove and set aside.
5
Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes.
6
Add the rice and turn up the heat.
7
2.
8
Stir the rice to coat completely with oil and toast lightly.
9
Add the wine and keep stirring until absorbed into the rice.
10
Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt.
11
Keep adding the broth, one ladle at a time, stirring until each portion is absorbed.
12
Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
13
3.
14
Meanwhile, bring a small pot of salted water to a boil.
15
Add the peas and cook until just tender and bright green, 2 to 4 minutes.
16
Drain and transfer the peas to a bowl of ice water to stop the cooking.
17
Drain and set aside.
18
4.
19
When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms.
20
Serve warm with crusty bread.

1265

kcal

Calories

Fat

Carbs

118

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 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 7 ounces enoki mushrooms, 1 large onion, finely chopped, 2 cloves garlic, smashed, and more.

Yes, Risotto Bianco with Enoki and Fresh Peas falls under the Soups & Stews 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!

Risotto Bianco with Enoki and Fresh Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions