Risotto bianco with enoki mushrooms and fresh green peas

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 941, total fat 34 G., saturated fats 14 G., proteins 30 G., carbohydrates 113 G., fiber 7 G., cholesterol 59 mg, sodium 1574 mg, sugar 10 G.

Take advantage of the short season when fresh peas appear at farmers' markets and make this luxurious risotto with green peas and roasted enoki mushrooms. This dish pairs perfectly with Pinot Grigio or Chardonnay. Add the desired amount of wine during cooking, and serve the rest with the risotto.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
200 g enoki mushrooms
1 large onion, finely chopped
2 cloves garlic, crushed
2 tbsp. Arborio rice (about 400 gr.)
350 ml dry white wine
5 cups hot chicken broth
450 g shelled fresh green peas (about 1 cup)
4 tablespoons unsalted butter
100 gr. grated parmesan
Bread with crust for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Arborio rice, mushrooms, peas, white wine, Parmesan cheese

Cooking the dish according to the recipe:

In a medium saucepan, heat 1.5 tablespoons olive oil over medium-high heat. Add the enoki mushrooms and cook for about 8 minutes. Remove to a plate. Add the remaining 1.5 tablespoons olive oil, onion, and garlic and cook until softened but not browned, about 8 minutes. Add the rice and increase the heat to high.
Stir the rice until it's completely coated with oil and lightly toasted. Add the wine and continue stirring until it's absorbed. Reduce the heat, add a ladleful of hot broth (about 0.5 cups), and stir in a pinch of salt. Continue adding broth, one ladle at a time, stirring until each ladle is absorbed by the rice. Continue cooking, adding more broth, until the rice is soft and creamy, but slightly firm (al dente), about 25-30 minutes.

Meanwhile, bring a small saucepan of salted water to a boil. Add the green peas and cook until tender and bright green, 2-4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set the peas aside.
When the rice is cooked, add the butter and Parmesan, then the peas and enoki mushrooms. Serve the risotto warm with bread.

Categories:

recipe / Calorie content of prepared meals / Spring dishes / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / / Food Network - recipes

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