Mushroom and Pea risotto

Name: Mushroom and Pea risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: • 1 tablespoon olive oil; • 1 small onion, finely chopped; • 2 garlic cloves, minced; • 1 cup Arborio rice (or any short-grain rice suitable for risotto); • 4 cups low-sodium vegetable broth; • 1/2 cup dry white wine (optional); • 1 cup sliced mushrooms; • 1 cup frozen peas; • 1/2 cup grated Parmesan cheese (or a vegetarian alternative); • Salt and pepper to taste; • Fresh parsley, chopped (for garnish)

8 steps

Prep:15minCook:30min

Indulge in the savory delight of our Mushroom and Pea Risotto, a luscious and comforting Italian-inspired dish. Sautéed mushrooms add an earthy richness, while vibrant green peas provide a burst of freshness with every spoonful. The creamy Arborio rice, cooked to perfection in a flavorful vegetable broth, offers a delightful texture that will leave you craving more. Topped with grated Parmesan cheese for a touch of nutty goodness, this wholesome and mouthwatering risotto is a delightful symphony of flavors. Whether you’re preparing a special dinner or looking for a comforting weeknight meal, our Mushroom and Pea Risotto promises to be a surefire hit that will leave your taste buds singing with joy. Enjoy the pure satisfaction of this classic dish with a delightful twist! Serves 4

Updated at: Thu, 17 Aug 2023 04:46:29 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories296.8 kcal (15%)

Total Fat6.6 g (9%)

Carbs49.7 g (19%)

Sugars4 g (4%)

Protein9.9 g (20%)

Sodium475.9 mg (24%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1onion

small, finely chopped

2garlic cloves

minced

1 cupArborio rice

or any short-grain rice suitable for risotto

4 cupslow-sodium vegetable broth

½ cupdry white wine

optional

1 cupmushrooms

sliced

1 cupfrozen peas

½ cupParmesan cheese

grated, or a vegetarian alternative

Instructions

Step 1

1. In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion becomes translucent.

Step 2

2. Add the Arborio rice to the pan and toast it for a couple of minutes, stirring constantly to coat the rice with the oil.

Step 3

3. Optional: Pour in the dry white wine and stir until it’s mostly absorbed by the rice.

Step 4

4. Gradually add the low-sodium vegetable broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of tenderness (usually about 18-20 minutes).

Step 5

5. Meanwhile, in a separate non-stick pan, sauté the sliced mushrooms until they release their moisture and turn golden brown. Set them aside.

Step 6

6. Once the risotto has reached the desired consistency, stir in the sautéed mushrooms and frozen peas. Cook for an additional 2-3 minutes to warm the vegetables.

Step 7

7. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Step 8

8. Garnish with chopped fresh parsley before serving.