Risotto With Mushrooms And Peas
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- ½of a ½-ounce package of dried porcini or other wild mushrooms
- 4cups no-salt-added chicken stock
- ½cup chopped onion
- 2teaspoons olive oil
- 8ounces fresh mixed wild mushrooms or plain white mushrooms
- 1cup Arborio rice
- ½cup dry red wine
- 1cup frozen small peas
- 1ounce Parmigiano Reggiano (⅓ cup coarsely grated)
- ⅛teaspoon salt
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
768 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 115 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 31 grams protein; 1013 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Soak dried mushrooms in very hot water.
- Step 2
Heat chicken stock to a simmer in a saucepan.
- Step 3
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.
- Step 4
Meanwhile, wash and slice fresh mushrooms and add to onion.
- Step 5
Add rice to mixture, and stir until it is well coated.
- Step 6
Add wine, and stir until it cooks away, about 2 minutes.
- Step 7
Add about a cup of the simmering stock to rice mixture, and cook over medium-high heat, stirring often, until liquid has been absorbed.
- Step 8
Continue adding broth as it is absorbed into the rice, stirring often.
- Step 9
Just before adding the last liquid, drain soaking mushrooms well, reserve liquid and add mushrooms to rice. For last liquid addition, use mushroom liquid.
- Step 10
Add peas and cook a minute, until they are tender.
- Step 11
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.
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eric_k
I think this recipe is in the ‘Italian comfort food’ category so it is forgiving … I used beer ( an IPA ) instead of wine and didn’t have porcini mushrooms so skipped them … otherwise followed the recipe and it turned out ‘great’ as voted by my teenage daughters …
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