Italiano

Creamy Parmesan and Mushroom Risotto with Peas

Risotto is a labor of love.  But absolutely worth the time and effort it takes to make this creamy, flavorful rice dish

Don’t be intimidated… Risotto isn’t difficult, just takes some time and attention

This is not the recipe you make while binge watching episodes of your favorite TV show!

Let’s cook!

Measure 7 cups of stock – I used chicken but you can use veggie or beef stock as well.  The flavor will vary but it will be just as delicious!

Pour the stock into a saucepan over medium-low heat and keep warm.  This just keeps the ingredients in the pan all at the same temperature

Chop one medium onion – I used red because it’s what I had on hand, but you can use yellow or sweet onions

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Saute the onions in about 2 tablespoons of olive oil in a large pan until softened.  This takes about 5 minutes on medium heat

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Add 1 1/2 cups of Arborio rice to the softened onions.  This is an Italian style rice that can be found at most grocery stores

Stir to mix the rice and onions and let cook for about 4 minutes until the Arborio is opaque

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Next, measure 1 cup of good quality chardonnay

I say good quality because the better the flavor of the wine, the better the flavor of the dish you’re using it in

And who wants to get stuck with a bottle of mediocre wine to drink when there’s leftover!?

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Pour in your wine and cook about 5 minutes until it’s absorbed

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Now add in your first cup of warmed stock

Stir occasionally and let cook for 4 minutes or until the liquid is absorbed – do yourself a favor and set a timer

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Unless your lucky enough to have a sous chef, now’s the time to prep your mushrooms

You’ll need about 2 cups of chopped mushrooms.  These were medium sized so it took 12 mushrooms to yield 2 cups

Don’t wash them!  Mushrooms are like little sponges and will absorb the water instead of the delicious flavors we plan to impart.  You should be able to remove any soil by brushing off with a paper towel and trimming off the stem ends

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Chop, chop, chop and there you have it… your 2 cups of mushrooms are prepped

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Continue to add in broth 1 cup at a time, every 4 minutes or until absorbed… still stirring occasionally

 I told you this was an active recipe!

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When there is one cup of stock remaining, add into the rice with the 2 cups of chopped mushrooms

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Mix to incorporate and simmer until the stock is absorbed and the mushrooms are cooked.  This takes about 5 more minutes

Now add in one 12 oz bag of peas, defrosted (Unless you have fresh!)

Peas defrost quickly enough in a strainer under lukewarm water – I’m not a fan of the microwave and generally resort back to old school methods – the way our Moms did it!

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Gently fold in your peas and heat another minute or 2 until they are warmed

(If necessary, add in a little more stock at this point.  The risotto should be moist, but not soupy)

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Final ingredients!  Stir in 1/2 cup shredded parmesan, 4 tablespoons butter, 1 teaspoon each of kosher salt and black pepper and 1 tablespoon chopped, fresh parsley

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And now your hard work will be rewarded with the delicious goodness of risotto!

This Creamy Parmesan & Mushroom Risotto with Peas can be served as a main meal or you could use this as a side

Today, our daughter brought the leftovers to school in her thermos for lunch!

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Enjoy!

Simply Sundays! ~ Creamy Parmesan & Mushroom Risotto

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

7 cups of stock, warmed

2 tablespoons olive oil

1 medium onion, chopped

1 1/2 cups of Arborio rice

2 cups chopped white mushrooms

1 cup of good quality chardonnay

12 oz bag of peas, defrosted

1/2 cup shredded parmesan

4 tablespoons butter

1 teaspoon each of kosher salt & black pepper

1 tablespoon chopped, fresh parsley

Directions

Pour the stock into a saucepan over medium-low heat to keep warm

Chop one medium onion; saute over medium heat in about 2 tablespoons of olive oil in a large pan for about 5 minutes until softened

Add 1 1/2 cups of Arborio rice to the softened onions, stir to combine and toast for about 4 minutes until the rice is opaque

Pour in 1 cup of wine and cook about 5 minutes until it’s absorbed

Add in your first cup of warmed stock, stir occasionally and let cook for 4 minutes or until the liquid is absorbed; continue to add in broth 1 cup at a time, every 4 minutes or until absorbed… still stirring occasionally

Remove any soil from the mushrooms by brushing off with a paper towel and trimming off the stem ends; cut into chunks

When there is one cup of stock remaining, add into the rice with the 2 cups of chopped mushrooms;  mix to incorporate and simmer until the stock is absorbed and the mushrooms are cooked; about 5 more minutes

Add in one 12 oz bag of peas, defrosted and cook for 2 minutes until they are warmed through

 Stir in 1/2 cup shredded parmesan, 4 tablespoons butter, 1 teaspoon each of kosher salt and black pepper and 1 tablespoon chopped, fresh parsley

Serve as main dish or as a side

© Simply Sundays 2016
All rights reserved

2 comments on “Creamy Parmesan and Mushroom Risotto with Peas

  1. I always make risotto but never tried mushroom and peas! Will have to give this a go!!

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