Risotto with Wild Mushrooms and Peas Recipe

Name: Risotto with Wild Mushrooms and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 onion, minced; 2 garlic cloves, minced; 1 pound assorted mushrooms, such as Portobello, crimini, and chanterelle, stems removed, sliced; Leaves from 3 sprigs fresh thyme; 2 tablespoons chopped fresh flat-leaf parsley; 2 bay leaves; Sea salt and freshly ground black pepper; 2 cups Arborio rice; 1/2 cup dry white wine, such as Pinot Grigio; 8 cups Chicken Stock (page 156), heated; 1 cup frozen sweet peas, run under cool water to thaw; 2 tablespoons unsalted butter; 1/2 cup freshly grated Parmigiano-Reggiano cheese; Fresh flat-leaf parsley, for garnish

Servings: persons

Extra-virgin olive oil
1 onion, minced
2 garlic cloves, minced
1 pound assorted mushrooms, such as Portobello, crimini, and chanterelle, stems removed, sliced
Leaves from 3 sprigs fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
Sea salt and freshly ground black pepper
2 cups Arborio rice
1/2 cup dry white wine, such as Pinot Grigio
8 cups Chicken Stock (page 156), heated
1 cup frozen sweet peas, run under cool water to thaw
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
Fresh flat-leaf parsley, for garnish

1
Place a large, deep skillet over medium heat and drizzle with a 3-count of oil.
2
Add the onion and garlic, and cook, stirring, for 5 minutes, until soft.
3
Toss in the mushrooms and herbs; cook down until the mushrooms lose their liquid and are lightly browned, about 10 minutes.
4
Season with salt and pepper.
5
Add the rice and stir for a minute or two, until the grains are well coated and opaque.
6
Season again; seasoning in stages makes the rice taste good from the inside out.
7
Stir in the wine and cook a minute to evaporate the alcohol.
8
Pour in 1 cup of the warm stock.
9
Stir with a wooden spoon until the rice has absorbed all the liquid; then add another cup.
10
Keep stirring while adding the stock a cup at a time, allowing the rice to drink it in before adding more.
11
You may not need all the stock.
12
Taste the risotto.
13
It should be slightly firm but creamydefinitely not mushy, but not raw either.
14
Fold in the peas, butter, and Parmigiano cheese.
15
Drizzle with olive oil and garnish with parsley to finish the dish up.
16
Risotto doesnt like to sit around, so serve it immediately.

1393

kcal

Calories

Fat

104

Carbs

169

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Extra-virgin olive oil, 1 onion, minced, 2 garlic cloves, minced, 1 pound assorted mushrooms, such as Portobello, crimini, and chanterelle, stems removed, sliced, and more.

Yes, Risotto with Wild Mushrooms and Peas 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.

Risotto with Wild Mushrooms and Peas

How did you like this recipe?

Frequently Asked Questions