Italian·vegetarian·medium

Creamy Mushroom and Pea Risotto

Name: Creamy Mushroom and Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g Arborio rice; 250g mixed mushrooms; 150g frozen peas; 1L vegetable broth; 120ml dry white wine; 1 small onion; 2 garlic cloves; 50g unsalted butter; 60g Parmesan cheese; 2 tbsp olive oil; to taste salt; to taste black pepper

There's something deeply comforting about a bowl of creamy risotto. This version, inspired by the classic Italian technique, combines earthy mushrooms with sweet peas for a symphony of flavors. The rice is cooked slowly, absorbing the broth and releasing its starch, resulting in a luscious, velvety texture. A final stir of butter and Parmesan adds richness that will make you close your eyes in delight. Whether you're cooking for a cozy night in or impressing guests, this vegetarian risotto is a testament to simple, authentic Italian cuisine. Each spoonful is a warm embrace.

45 min(prep 15 + cook 30)

4 servings

450 kcal

Ingredients

Arborio rice300g
mixed mushrooms250g
frozen peas150g
vegetable broth1L
dry white wine120ml
onion1 small
garlic cloves2
unsalted butter50g
Parmesan cheese60g
olive oil2 tbsp
saltto taste
black pepperto taste

Directions

1
In a saucepan, heat the vegetable broth and keep it simmering over low heat. In a large pan, heat olive oil and 20g of butter over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
2
Add the mushrooms and cook until they release their moisture and become golden, about 5 minutes. Season with salt and pepper. Remove half of the mushrooms and set aside for garnish.
3
Add the Arborio rice to the pan and toast for 1-2 minutes until the edges are translucent. Pour in the white wine and stir until absorbed.
4
Add a ladleful of hot broth to the rice and stir gently until absorbed. Continue adding broth one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes. Stir in the peas during the last 5 minutes of cooking.
5
Remove from heat. Stir in the remaining 30g of butter and the grated Parmesan. Season with salt and pepper to taste. Let it rest for 2 minutes.
6
Serve immediately, garnished with the reserved mushrooms and extra Parmesan if desired.

#risotto #vegetarian #italian #comfort-food

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