Mushroom Risotto with Peas

Name: Mushroom Risotto with Peas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 14 grams dried porcini mushrooms; 158 milliliters dry white wine; 2 garlic cloves, minced; 2 liters canned low-salt chicken broth; 2 Tbsps olive oil; 473 milliliters finely chopped onions; 158 milliliters grated Parmesan; 177 milliliters frozen peas, thawed; 6 servings Salt and freshly ground black pepper, optional; 355 milliliters Arborio rice or short-grain white rice; 59 milliliters unsalted butter; 283 grams white mushrooms, finely chopped

Mushroom Risotto with Peas is a gluten free main course. One serving contains 459 calories, 17g of protein, and 18g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up porcini mushrooms, salt and pepper, peas, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Bring the broth to a simmer in a heavy medium saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

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Mushrooms

Broth

Melt the butter in a heavy large saucepan over medium heat.

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Butter

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Sauce Pan

Add olive oil.

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Olive Oil

Add the onions and saute until tender, about 8 minutes.

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Onion

Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan.

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White Button Mushrooms

Mushrooms

Garlic

Equipment you will use

Cutting Board

Slotted Spoon

Sauce Pan

Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.

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Mushrooms

Toast

Rice

Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.

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Wine

Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas.

Ingredients you will need

Broth

Peas

Rice

Mix in the Parmesan. Season with salt and pepper, to taste.

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Salt And Pepper

Parmesan

Equipment

Sauce Pan

Cutting Board

Slotted Spoon

Ingredients

Servings:

14grams

dried porcini mushrooms 158milliliters

dry white wine 2

garlic cloves, minced 2liters

canned low-salt chicken broth 2Tbsps

olive oil 473milliliters

finely chopped onions 158milliliters

grated Parmesan 177milliliters

frozen peas, thawed 6servings

Salt and freshly ground black pepper, optional 355milliliters

Arborio rice or short-grain white rice 59milliliters

unsalted butter 283grams

white mushrooms, finely chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.