RISOTTO WITH MUSHROOMS AND PEAS
Provided by Marian Burros
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Soak dried mushrooms in very hot water.
- Heat chicken stock to a simmer in a saucepan.
- Chop onion. Heat oil in a deep heavy-bottom nonstick pan until it is medium hot. Add onion, and saute until it begins to take on a little color.
- Meanwhile, wash and slice fresh mushrooms and add to onion.
- Add rice to mixture, and stir until it is well coated.
- Add wine, and stir until it cooks away, about 2 minutes.
- Add about a cup of the simmering stock to rice mixture, and cook over medium-high heat, stirring often, until liquid has been absorbed.
- Continue adding broth as it is absorbed into the rice, stirring often.
- Just before adding the last liquid, drain soaking mushrooms well, reserve liquid and add mushrooms to rice. For last liquid addition, use mushroom liquid.
- Add peas and cook a minute, until they are tender.
- Grate cheese. When rice is tender and there is broth left to make it slightly runny, season with salt and pepper, and serve. Top with cheese.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 9 grams, Carbohydrate 115 grams, Fat 15 grams, Fiber 8 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 1041 milligrams, Sugar 15 grams
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Mosabbir hasan
[email protected]This risotto is so easy to make, even for a beginner cook. I highly recommend it.
Idermunkh Adiya
[email protected]I'm not a vegetarian, but I love this risotto. It's so hearty and filling.
Cyril Kiplagat
[email protected]I love the combination of mushrooms and peas in this risotto. It's so flavorful and satisfying.
Malik Mukhtar
[email protected]This risotto is so delicious and comforting. It's perfect for a cold winter night.
Sharif K
[email protected]I've made this risotto several times now and it's always a hit. It's my go-to recipe when I want to impress my guests.
Ryza Cervantes
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone raved about it.
Ashoka Gamage
[email protected]I'm not a huge fan of mushrooms, but I loved this risotto. The flavors were so well-balanced.
Charles Drummond
[email protected]This risotto is so easy to make, even for a beginner cook. I highly recommend it.
Umu Almaz Abdirashid
[email protected]I served the risotto with a side of roasted chicken and it was a hit with my family.
M Mustaqeem
[email protected]I added a little bit of white wine to the risotto, which gave it a nice depth of flavor.
Mo Ha
[email protected]I was a little skeptical about using frozen peas, but they worked out great. They were still slightly crunchy, which I liked.
Rory Findley
[email protected]I followed the recipe exactly and it turned out perfect. I used a variety of mushrooms, including shiitake, cremini, and oyster. The peas added a nice pop of color and sweetness.
Carter Brooks
[email protected]This is the best risotto I have ever made! The flavors of the mushrooms and peas were so rich and creamy. I will definitely be making this again.