Mushroom-Pea Risotto

October 15, 2024

45

medium

8

  1. Prepare the Broth:
    • Bring the broth to a simmer in a saucepan, then remove it from heat and cover to keep warm.
  2. Sauté the Aromatics:
    • In a large skillet, heat oil over medium heat.
    • Add the chopped onions and sauté until they are tender, about 10 minutes.
    • Stir in the mushrooms and garlic, continuing to cook until the mushrooms are tender.
  3. Cook the Rice:
    • Add the rice to the skillet and sauté for a few minutes until the grains become translucent.
  4. Add the Vermouth:
    • Reduce the heat to medium-low and pour in the vermouth.
    • Cook, stirring frequently, until the liquid is fully absorbed.
  5. Incorporate the Broth:
    • Gradually add the warm broth to the rice mixture, one cup at a time.
    • Stir often and ensure that each cup of broth is fully absorbed before adding the next.
    • Continue this process until the rice is tender and has a creamy consistency.
  6. Finish the Risotto:
    • Once the rice is cooked, stir in the peas and grated Parmesan cheese.
    • Season to taste with salt and pepper.
  7. Serve:
    • Serve the risotto hot, garnished with additional Parmesan if desired.
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Ingredients:

Adjust Servings
1.5cups arborio rice
6cups chicken broth
2cloves garlic minced
1teaspoon olive oil
2cups onions diced
0.6666667cup parmesan grated
1cup peas green, frozen, thawed
8servings salt and pepper to taste
8ounces mushrooms white, sliced

Directions

1.
Prepare the Broth
Bring the broth to a simmer in a saucepan, then remove it from heat and cover to keep warm.
Mark as complete
2.
Sauté the Aromatics
1. In a large skillet, heat oil over medium heat. | 2. Add the chopped onions and sauté until they are tender, about 10 minutes. | 3. Stir in the mushrooms and garlic, continuing to cook until the mushrooms are tender.
Mark as complete
3.
Cook the Rice
Add the rice to the skillet and sauté for a few minutes until the grains become translucent.
Mark as complete
4.
Add the Vermouth
1. Reduce the heat to medium-low and pour in the vermouth. | 2. Cook, stirring frequently, until the liquid is fully absorbed.
Mark as complete
5.
Incorporate the Broth
1. Gradually add the warm broth to the rice mixture, one cup at a time. | 2. Stir often and ensure that each cup of broth is fully absorbed before adding the next. | 3. Continue this process until the rice is tender and has a creamy consistency.
Mark as complete
6.
Finish the Risotto
1. Once the rice is cooked, stir in the peas and grated Parmesan cheese. | 2. Season to taste with salt and pepper.
Mark as complete
7.
Serve
Serve the risotto hot, garnished with additional Parmesan if desired.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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