Mushroom Pea Risotto

• doses: 4 servings
• tempo ativo: 5 minutes
• tempo total: 35 minutes

Ingredientes

2 tablespoons olive oil, divided

8 ounces *mushrooms, sliced

1 clove garlic, minced

½ onion, diced ((about ¾ cup))

1 cup Arborio rice

½ cup white wine

3 cups broth, heated ((chicken or vegetable broth work))

¾ cup frozen peas, thawed

1 teaspoon kosher salt

½ cup shredded parmesan

1 tablespoon butter

¼ cup Italian parsley, chopped

Instruções

Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.

While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the wine and continue to stir until the wine has soaked into the rice. Add in 1 cup of hot broth and continue cooking, stirring occassionally, until all of the liquid has been absorbed. Pour in another 1 cup of broth and continue cooking until absorbed.

Add in the cooked mushrooms and ½ cup of hot broth. Continue cooking and stirring. Taste to see if the rice is al dente; if it is too crunchy add in the additional ½ cup of broth. The final dish should be loose and creamy, not stiff.

One the rice is cooked, stir in the peas and kosher salt. Off the heat, stir in the butter and parmesan cheese until melted and creamy. Stir in the chopped parsley and garnish with more if desired. Serve warm.