Risotto with mushrooms and green peas
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1113, total fat 56 G., saturated fats 27 G., proteins 40 G., carbohydrates 106 G., fiber 6 G., cholesterol 110 mg, sodium 1677 mg, sugar 11 G.
Calories 1113, total fat 56 G., saturated fats 27 G., proteins 40 G., carbohydrates 106 G., fiber 6 G., cholesterol 110 mg, sodium 1677 mg, sugar 11 G.
While portobello mushrooms lend this risotto a rich aroma and flavor, green peas add a spring-like freshness and juiciness. Easy to prepare, this tender, creamy risotto is perfect for both everyday meals and special occasions.
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.
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:
- 6 cups chicken broth
- 110 g unsalted butter
- 1/4 cup olive oil
- 1 cup finely chopped onion
- 220 g small cremini mushrooms (brown button mushrooms), cut into strips
- 5 cloves garlic, crushed
- 2 tbsp. arborio rice
- 0.5 cups dry white wine
- 1.5 tbsp. grated parmesan
- 1 cup frozen green peas
We recommend
Recipes with similar ingredients: Arborio rice, white wine, Parmesan cheese, portobello mushrooms, peas, garlic
Cooking the dish according to the recipe:
- Heat the chicken broth in a medium saucepan, then cover and keep warm over low heat.
- In a large saucepan over medium heat, melt the butter and add the olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, 8–10 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are softened and the juices have evaporated, 10–12 minutes.
- Add the rice and stir to combine with the vegetables, then immediately add the white wine. Cook, stirring frequently, until the liquid is absorbed, about 2 minutes.
- Add 1 cup broth to the saucepan and simmer over medium-low heat, stirring frequently, until the liquid is absorbed, 3–4 minutes. Continue cooking, adding 1 cup broth at a time and stirring frequently, until the rice is tender and creamy, 28–32 minutes. Stir in the Parmesan and peas. Season with salt and pepper to taste.
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