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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usman Nazeer
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was creamy, flavorful, and the peas added a nice touch of sweetness. I will definitely be making this again.
Chitina Thapiliya
[email protected]This risotto was delicious! I followed the recipe exactly, and it turned out perfect. The mushrooms were flavorful, and the peas added a nice pop of color and flavor. I will definitely be making this again.
Sal Doo
[email protected]I love this risotto! It's my go-to recipe when I'm looking for a creamy and flavorful dish. I always add a little extra Parmesan cheese at the end. Yum!
Carlos Navarro Paz
[email protected]This risotto was easy to make and turned out great! The mushrooms were flavorful, and the peas added a nice pop of color and flavor. I will definitely be making this again.
Jennet Sambollah
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. It's creamy, flavorful, and the peas add a nice touch of sweetness. I highly recommend this recipe!
Eli Custer
[email protected]This risotto was delicious! The mushrooms were perfectly cooked and the peas added a nice pop of color and flavor. I will definitely be making this again.
juliet falisong
[email protected]This risotto was a hit with my family! Everyone loved the creamy texture and the flavorful mushrooms and peas. I will definitely be making this again.
Kejhon Jones
[email protected]I love this risotto! It's so creamy and flavorful. I always add a little extra Parmesan cheese at the end. Yum!
Bob Joe
[email protected]This risotto was easy to make and turned out great! The flavors were well-balanced, and the peas added a nice sweetness. I will definitely be making this again.
tracy simelane
[email protected]This risotto was delicious! I followed the recipe exactly, and it turned out perfect. The mushrooms were flavorful, and the peas added a nice pop of color and flavor. I will definitely be making this again.
Ayesha Aqib
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the risotto was cooked to perfection. I used a mix of mushrooms, and the peas added a nice pop of color and flavor. I will definitely be making
Lee Jr
[email protected]I made this risotto for a dinner party last night, and it was a huge success! Everyone loved it. I used a mix of wild and cultivated mushrooms, and the flavor was out of this world. I will definitely be making this again.
rania kim siol
[email protected]This risotto was delicious! I used a mix of dried and fresh mushrooms, and the flavor was amazing. The peas added a nice pop of color and flavor. I will definitely be making this again.
MDMO ISMIAL
[email protected]I've made this risotto several times now, and it's always a hit with my family and friends. It's creamy, flavorful, and the peas add a nice touch of sweetness. I highly recommend this recipe!
Heema Singh
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow and the risotto was cooked to perfection. I used a mix of shiitake and cremini mushrooms, and the peas added a nice pop of color and flavor. I will d
tvremote
[email protected]I'm a big fan of risotto, and this mushroom and pea version is one of my favorites. It's easy to make and always turns out creamy and delicious. I like to add a little extra garlic and Parmesan cheese to taste.
fathy twinz
[email protected]This mushroom risotto with peas was an absolute delight! The flavors were perfectly balanced and the texture was creamy and al dente. I especially loved the addition of peas, which added a pop of sweetness and freshness. I will definitely be making t