Description
Indulge in the creamy goodness of Mushroom and Pea Risotto, a classic Italian comfort dish bursting with earthy mushrooms, sweet peas, and flavorful Arborio rice, all simmered to perfection in a rich vegetable broth and finished with Parmesan cheese.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth (kept warm)
Additional Ingredients:
- 1 ½ cups cremini mushrooms (sliced)
- 1 cup frozen peas (thawed)
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil and butter, then cook onion until softened. Add garlic and cook until fragrant.
- Toast Rice: Add Arborio rice, stir to toast lightly. Pour in white wine and cook until mostly evaporated.
- Cook Risotto: Begin adding warm vegetable broth gradually, stirring until absorbed. Stir in mushrooms and continue cooking.
- Finish Dish: Add peas, cook until creamy and al dente. Remove from heat, stir in Parmesan, season with salt and pepper. Garnish with parsley.
Notes
- You can substitute cremini mushrooms with button or shiitake mushrooms.
- For a vegan version, use plant-based butter and omit or replace Parmesan with nutritional yeast or vegan cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg
