Risotto Bianco with Enoki and Fresh Peas

Name: Risotto Bianco with Enoki and Fresh Peas
Yield: 4
Ingredients: 3 tablespoons olive oil; 7 ounces enoki mushrooms; 1 large onion, finely chopped; 2 cloves garlic, smashed; 2 cups Arborio rice (about 14 ounces); 12 ounces dry white wine; 5 cups warm chicken broth; Sea salt; 1 pound fresh peas, shelled (about 1 cup peas); 4 tablespoons unsalted butter; 4 ounces grated Parmesan; Crusty bread, for serving

Risotto Bianco with Enoki and Fresh Peas was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/risotto-bianco-with-enoki-and-fresh-peas-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

"For the short season when fresh peas appear at farmer's markets around the country, this pea-studded risotto swirled with crispy enoki mushrooms makes a stunning first or main course paired with either pinot grigio or chardonnay...."

INGREDIENTS

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3 tablespoons olive oil

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7 ounces enoki mushrooms

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1 large onion, finely chopped

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2 cloves garlic, smashed

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2 cups Arborio rice (about 14 ounces)

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12 ounces dry white wine

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5 cups warm chicken broth

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Sea salt

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1 pound fresh peas, shelled (about 1 cup peas)

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4 tablespoons unsalted butter

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4 ounces grated Parmesan

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Crusty bread, for serving

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