mushroom risotto with peas
(2 ratings)
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I use to make my own version of a typical risotto, but when I was in Rome, Italy I had Mushroom Risotto at a local restaurant. I was hooked and knew I could make it even better by adding peas. I love serving risotto with marinated and grilled pork chops or chicken breasts. If you have extra, don't worry this is great reheated and eaten the next day!
(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For mushroom risotto with peas
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8 ccanned low-salt chicken broth
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1/4 cunsalted butter
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2 Tbspolive oil, extra virgin
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2 cfinely chopped onion
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10 ozportabella or white cap mushrooms chopped, i prefer portabella or baby bella
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2 clovegarlic, finely chopped
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2 carborio rice
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2/3 cdry white wine
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3/4 cpeas, thawed
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1 cparmesan cheese, freshly grated
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dashsalt
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dashblack pepper
How To Make mushroom risotto with peas
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1Bring the broth to a simmer in a heavy medium saucepan.Keep the broth warm over very low heat.
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2Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. 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. Mix in the Parmesan. Season with salt and pepper, to taste.
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