FORK IN THE KITCHEN
MUSHROOM PEA RISOTTO
Savory, creamy, and rich – this risotto is a winner! With hearty mushrooms and sweet peas, it's a perfect balance. Devour it as your main dish or a side to meat, and enjoy it with a glass of wine!
- Butter - Arborio Rice - Vegetable Broth - Mushrooms - Frozen Peas - White Wine - Parmesan - Onion & Garlic
This dish is so much easier to make than I expected! It’s the ultimate comfort meal and my meat-eating partner’s favorite dinner! -Anna
What is arborio rice?
Arborio rice is an Italian short grain rice. Because of the high starch content, when they're cooked they become firm and creamy, which is why this is the rice of risotto.
Saute onions in olive oil, then add the mushrooms and cook while they release their liquid.
Add the rice to the mushrooms, and stir to coat, toasting the rice slightly.
Deglaze the pan with white wine, and stir until it is absorbed.
Continue adding warm broth in 1/2 cup increments, stirring until each addition is absorbed.
After about 3 1/2 cups have been added, test the rice. Continue stirring in broth until it is al dente.
Once the rice is al dente, add the peas, parmesan cheese, and butter.
Garnish with fresh parsley and additional parmesan. Enjoy!
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