MUSHROOM RISOTTO WITH PEAS
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams
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Tanjil Tisa
[email protected]I would not recommend this recipe to anyone.
Thobias Kunzugala
[email protected]Overall, I was disappointed with this risotto recipe.
Oladimeji Olawale
[email protected]The risotto was a bit too expensive to make.
ziad marey
[email protected]The risotto was a bit too creamy for my taste.
Rubby Kmurad
[email protected]I found the risotto to be a bit bland. I think it could have used more seasoning.
Kamari
[email protected]The risotto was a bit too salty for my taste, but I think that's just a matter of personal preference.
mugabe Geoffery
[email protected]I would definitely recommend this recipe to anyone who loves risotto.
Sara Tasnim
[email protected]This risotto is perfect for a special occasion dinner.
Hazrat Mohammadi
[email protected]I love that this recipe uses fresh mushrooms and peas. It really makes a difference in the flavor.
mdsoliman sharif
[email protected]The risotto was easy to make and the instructions were clear and concise.
Mumtaz Ali
[email protected]This is the best mushroom risotto recipe I've ever tried!
Recon Bond
[email protected]I've made this risotto several times now and it's always a crowd-pleaser.
Rifadm Rifad
[email protected]This recipe is a keeper! The risotto turned out perfectly and was so delicious.
chloe lineah
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the combination of mushrooms, peas, and Parmesan cheese.
MR_Dexter rabbit
[email protected]This mushroom risotto with peas was an absolute delight! The flavors were rich and complex, and the texture was creamy and comforting.