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Mushroom Pea Risotto
Mushroom Pea Risotto is a mouthwatering, easy weeknight dinner or entertaining recipe that your family and guests will love. It takes a little patience, but this risotto is worth every moment spent at the stove.
Course
Main Course
Cuisine
Italian
Diet
Gluten Free
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
410
kcal
Author
Colleen Milne
Ingredients
7
cups
chicken or vegetable stock
low sodium
1
14 g
package dried porcini mushrooms
chopped and rinsed
2
tablespoon
butter
2
tablespoon
olive oil
4
shallots
finely chopped ½ cup
2
cups
cremini mushrooms, sliced
2
cloves
garlic
minced
1.5
cups
Arborio rice
1
cup
dry white wine
¾
cup
freshly grated Parmesan cheese
¾
cup
peas
fresh, or frozen & thawed
2
tablespoon
fresh lemon juice
2
tbsp
fresh thyme leaves
black pepper and salt
to taste
2
tablespoon
fresh parsley, chopped
US Customary
-
Metric
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
Calories:
410
kcal
|
Carbohydrates:
52
g
|
Protein:
14
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
21
mg
|
Sodium:
211
mg
|
Potassium:
535
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
460
IU
|
Vitamin C:
14.6
mg
|
Calcium:
112
mg
|
Iron:
3.8
mg