Risotto is a bit of work, but the creamy goodness is worth the effort. This version combines mushrooms and peas a perfect spring combo the whole family will love.
Mushroom Pea Risotto
Servings
6 Servings
Ingredients
- 4 tablespoons olive oil divided
- 2 cups sliced mixed fresh mushrooms
- 5 cups vegetable broth
- 1 tablespoon unsalted butter
- ⅓ cup finely minced onion or shallot
- 1½ cups Arborio rice
- ½ cup white wine
- ¾ cup grated Parmesan plus more for serving
- 1 cup frozen peas thawed
- 1 tablespoon chopped fresh parsley
Instructions
- In a sauté pan, heat 2 tablespoons olive oil and cook mushrooms over high heat for 5 minutes. Set aside.
- In a medium saucepan, warm broth over medium-high heat. When broth comes to a simmer, reduce heat to very low and cover to keep warm.
- While broth is warming, heat remaining 2 tablespoons olive oil and butter in a heavy 4-quart saucepan over medium heat. Add onions and cook, stirring, for 1 to 2 minutes, or until they begin to soften, being careful not to let them brown. Using a wooden spoon, stir rice into onions and mix well. Continue stirring for 1 minute, making sure all the grains are well coated. Add wine and stir until completely absorbed.
- Add half cup broth, stirring frequently until almost completely absorbed. Continue cooking rice, stirring in broth half cup at a time, allowing each addition to be almost completely absorbed before adding the next, until rice is tender but still firm, about 18 minutes total.
- Turn off the heat. Immediately add the cheese, mushrooms, peas, and parsley, and mix well. Spoon risotto into a large serving bowl, top with additional cheese and serve immediately.
- Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) – BUY NOW
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