Creamy Pea and Mushroom Risotto
Indulge in this velvety creamy pea and mushroom risotto, where sweet peas meet earthy mushrooms and aromatic herbs. Slowly cooked arborio rice absorbs flavorful homemade vegetable broth and is finished with a touch of parmesan for richness. Perfect for a cozy dinner, this dish not only satisfies but also bursts with vibrant colors and textures.
ingredients
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas (or frozen)
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
In a saucepan, heat the vegetable broth over low heat to keep it warm.
- 2.
In a large skillet, heat olive oil and butter over medium heat; add onion and garlic, sauté until translucent.
- 3.
Add mushrooms to the skillet; cook until softened, about 5 minutes.
- 4.
Stir in the arborio rice, cooking for 1-2 minutes until slightly toasted.
- 5.
Pour in the white wine and cook until absorbed, stirring continuously.
- 6.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more.
- 7.
After about 18-20 minutes, the rice should be creamy and al dente. Stir in the peas.
- 8.
Remove from heat, fold in the parmesan, and season with salt and pepper to taste.
- 9.
Serve warm, garnished with fresh parsley.