Risotto With Peas And Mushrooms Recipe

Name: Risotto With Peas And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mushrooms, a mixture (at least 2 kinds and any combination) of chanterelle, common, portabella, and shiitake; 1 tablespoon olive oil; 1 clove garlic, minced or pressed; 1 onion (about 6 oz.), peeled and chopped; 1 1/2 cups white arborio or pearl (medium-grain) rice; 4 to 5 cups vegetable broth; 1 cup shelled fresh or frozen petite peas; 1 tablespoon butter or margarine; 1/3 cup grated parmesan cheese; Salt and pepper

Servings: persons

1/2 pound mushrooms, a mixture (at least 2 kinds and any combination) of chanterelle, common, portabella, and shiitake
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 onion (about 6 oz.), peeled and chopped
1 1/2 cups white arborio or pearl (medium-grain) rice
4 to 5 cups vegetable broth
1 cup shelled fresh or frozen petite peas
1 tablespoon butter or margarine
1/3 cup grated parmesan cheese
Salt and pepper

1
Trim and discard any grit or soil and discolored stem ends from mushrooms (trim and discard shiitake stems). Immerse mushrooms in cool water, swishing gently to rinse well, then quickly lift out and drain. Thinly slice mushrooms.
2
In a 3- to 4-quart pan over medium-high heat, combine oil, garlic, onion, and mushrooms. Stir often until vegetables just begin to brown, about 6 minutes. Add rice and stir until some of the grains are opaque, about 2 minutes.
3
Add 4 cups broth to pan; when it boils, reduce heat to medium or medium-low and simmer, stirring often, until rice is just tender to bite, 15 to 20 minutes. Add peas and butter and stir often until peas are tender to bite, 2 to 5 minutes. For a creamier risotto, add more broth until mixture is desired consistency and boiling. Stir in half the cheese. Season risotto to taste with salt and pepper, pour into a bowl, and sprinkle with remaining cheese.

422

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: 1/2 pound mushrooms, a mixture (at least 2 kinds and any combination) of chanterelle, common, portabella, and shiitake, 1 tablespoon olive oil, 1 clove garlic, minced or pressed, 1 onion (about 6 oz.), peeled and chopped, and more.

Yes, Risotto With Peas And Mushrooms 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.

Risotto With Peas And Mushrooms

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