Description
A creamy and comforting risotto made with earthy mushrooms, sweet peas, and a rich broth, perfect as a side dish or a light main course.
Ingredients
Units
Scale
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (preferably cremini or button mushrooms)
- 1/2 cup frozen peas, thawed
- 4 cups vegetable broth
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
- If using, pour in the white wine and let it simmer until the liquid is absorbed.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is tender and creamy, about 20-25 minutes.
- In the last 5 minutes of cooking, stir in the peas, Parmesan cheese, and butter. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use a combination of vegetable broth and mushroom broth.
- To make it vegan, omit the Parmesan cheese and butter, or substitute with dairy-free alternatives.
- If you prefer a thicker consistency, cook the risotto a little longer, stirring continuously.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg