Mushroom-Pea Risotto
Need a gluten free hor d'oeuvre? Mushroom-Pea Risotto could be a super recipe to try. This recipe serves 8 and costs $1.36 per serving. One serving contains 220 calories, 9g of protein, and 3g of fat. This recipe from Foodista requires onions, mushrooms, parmesan, and olive oil. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. 2 people were impressed by this recipe. Overall, this recipe earns a solid spoonacular score of 61%. Users who liked this recipe also liked Mushroom & Pea Risotto, Mushroom-Pea Risotto, and Mushroom and Pea Risotto.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/2 cups Arborio rice
6 cups chicken broth
2 cloves garlic, minced
1 teaspoon olive oil
2 cups onions, diced
2/3 cup grated Parmesan
1 cup frozen green peas, thawed
salt and pepper to taste
8 ounces white mushrooms, sliced
Equipment:
frying pan
Cooking instruction summary:
- Bring broth to a simmer, remove from heat and cover.
- Heat oil in a large skillet over medium heat. Add onions and saute until tender, about 10 minutes. Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.
- Reduce heat to medium-low. Add vermouth and cook until the liquid is absorbed. Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.
- Add peas and Parmesan, season to taste with salt and pepper.
Step by step:
1. Bring broth to a simmer, remove from heat and cover.
2. Heat oil in a large skillet over medium heat.
3. Add onions and saute until tender, about 10 minutes.
4. Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.Reduce heat to medium-low.
5. Add vermouth and cook until the liquid is absorbed.
6. Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.
7. Add peas and Parmesan, season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
