Creamy Mushroom and Pea Risotto
15min
30min
4
420
Chef's Note
For the creamiest risotto, be patient with the broth additions and stir frequently. The key is to release the starch from the rice gradually. You can substitute the white wine with extra broth if preferred, but the wine adds a lovely depth of flavor.
Tags
Ingredients
1 cup arborio rice
4 cups vegetable broth
8 oz white mushrooms
1 cup frozen peas
1 medium onion
2 cloves garlic
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine
1/2 cup parmesan cheese
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme
Instructions
- 1
Heat vegetable broth in a saucepan and keep warm over low heat.
- 2
Finely dice 1 medium onion and mince 2 cloves of garlic.
- 3
Clean and slice 8 oz of mushrooms into thin pieces.
- 4
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- 5
Add the diced onion and cook for 3-4 minutes until translucent.
- 6
Add the minced garlic and cook for another 30 seconds until fragrant.
- 7
Add the sliced mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
- 8
Add 1 cup of arborio rice to the pan and stir for 1-2 minutes until the grains are coated and slightly toasted.
- 9
Pour in 1/2 cup of white wine and stir until the liquid is absorbed.
- 10
Begin adding the warm broth 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more.
- 11
Continue this process for about 18-20 minutes, until the rice is creamy but still has a slight bite to it.
- 12
Stir in 1 cup of frozen peas and cook for 2 minutes.
- 13
Remove from heat and stir in 1/4 cup of heavy cream, 1/2 cup of grated parmesan cheese, 1 tablespoon of butter, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of fresh thyme.
- 14
Let the risotto rest for 2 minutes before serving.
Nutrition Information (per serving)
420
12g
48g
18g
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