Mushroom Pea Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
410 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Pea Risotto
Description
The Mushroom Pea Risotto starts with a flavorful broth simmering with rehydrated porcini mushrooms, giving depth to the liquid that cooks the arborio rice. Shallots and garlic are sautéed with fresh porcini and cremini mushrooms in butter and olive oil to develop a rich mushroom base. Adding white wine before the rice introduces acidity and complexity.
Cooked slowly by adding hot broth in increments and stirring often, the risotto achieves a creamy consistency with tender yet slightly firm rice grains. Once the rice is cooked, Parmesan cheese and peas fold into the risotto, adding creaminess and subtle sweetness respectively. Lemon juice and fresh thyme brighten the flavor profile without overpowering the earthiness of the mushrooms.
This risotto is an elegant vegetarian main or side dish that pairs well with roasted meats or simple greens. Fresh parsley scattered on top provides a final herbaceous lift. The texture is creamy but not mushy, with distinct grains enveloped in a smooth sauce.
Ingredients
- 7 cups chicken stock low sodium, or vegetable stock
- 1 g dried porcini mushrooms chopped and rinsed
- 2 tablespoon butter
- 2 tablespoon olive oil
- 4 shallot finely chopped ½ cup
- 2 cups cremini mushrooms sliced
- 2 cloves garlic minced
- 1.5 cups arborio rice
- 1 cup white wine dry
- ¾ cup Parmesan Cheese freshly grated
- ¾ cup pea fresh, or frozen & thawed
- 2 tablespoon lemon juice fresh
- 2 tbsp thyme fresh leaves
- black pepper to taste
- salt to taste
- 2 tablespoon parsley fresh, chopped
Instructions
- In a medium saucepan, bring the stock to a boil, then reduce heat to a simmer
- Rinse dried, chopped porcini mushrooms well, then add to the simmering stock
- In a large saucepan, over medium heat melt the butter and add the olive oil
- Add the shallots and garlic. Cook, stirring occasionally, until tender, about 5 minutes.
- With a slotted spoon, remove porcini mushrooms from the stock and add them to the pan with the shallots.
- Add the cremini mushrooms and cook, stirring occasionally, about 5 minutes, until mushrooms are browned and tender.
- Add the wine and bring to a simmer.
- Stir in the rice and cook, stirring, until liquid is absorbed.
- Add one cup of hot stock. Cook, stirring often until liquid is absorbed
- Continue adding hot stock as above, each time cooking and stirring until the rice has absorbed the liquid.
- When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice, and thyme.
- Taste and season with black pepper and salt if necessary.
- Garnish with parsley before serving immediately
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 211mg | 9% |
| Potassium | 535mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 112mg | 11% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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