Mushroom & Pea Risotto Recipe: This Creamy Mushroom With Peas Risotto Recipe Is an Italian Favorite by 30Seconds Food
Risotto is a creamy rice dish that originated in Northern Italy. Risotto can be a side dish or served as a main dish. This easy mushroom and peas risotto recipe would match well with grilled chicken or beef.
- 4 - 5 cups chicken broth
- 2 tablespoons olive oil
- 1 onion, diced fine
- 5 cloves garlic, minced
- 2 packages (8 ounces each) sliced mushrooms
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1 cup freshly grated Parmesan cheese
- 1 stick butter
Here's how to make it:
- Heat the chicken broth in a saucepot on low heat.
- In a soup pot, heat the olive oil and cook the onions until soft, about 3 minutes. Add the garlic and cook for 30 seconds more. Add the mushrooms and cook until they begin to brown and are soft, about 5 minutes.
- Add the rice to the pot and cook, stirring, about 2 minutes. Add the wine and cook until it's almost all evaporated, about 2 minutes.
- Start adding the broth, a 1/2 cup at a time. Cook until it is absorbed then add another 1/2 cup. After adding about 3 cups of the broth, taste the rice and see if it is tender. If not, continue adding broth until rice is done.
- When rice is tender, stir in the peas and cook about 2 minutes.
- Remove the rice from the heat and stir in the grated Parmesan and butter. Season with salt and pepper, to taste. Mix well. Garnish with additional grated Parmesan cheese.
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