Dinner · Italian
Mushroom and pea risotto
A creamy risotto with browned mushrooms, sweet peas, white wine and Parmesan, ready in 35 minutes.
- Serves
- 3
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 3 bowls- 1 tbsp olive oil
- 300 g mushrooms, sliced
- 80 g onion, finely chopped
- 2 garlic cloves, minced
- 240 g arborio rice
- 100 ml dry white wine
- 1000 ml vegetable broth
- 150 g frozen peas
- 40 g parmesan cheese, grated
- 15 g butter
- 1/4 tsp black pepper
- 5 g fresh parsley, chopped
Method
Keep the broth hot in a small pan. Brown the mushrooms in the oil in a wide pan for 6 minutes, then set aside.
Soften the onion in the same pan for 3 minutes, add the garlic and rice and stir for 1 minute.
Pour in the wine and stir until absorbed, then add the broth a ladle at a time, stirring, for 18 to 20 minutes, until the rice is creamy but still has a little bite.
Stir in the peas and mushrooms for the last 3 minutes.
Take off the heat and beat in the butter, Parmesan and pepper. Rest for 2 minutes and serve with parsley.