Mushroom Risotto with Peas

Mushroom Risotto with Peas
Photo by www.foodnetwork.com

Ingredients

  • Salt and freshly ground black pepper, optional
  • 2/3 cup grated Parmesan
  • ¾ cup frozen peas, thawed
  • 2/3 cup dry white wine
  • 1 ½ cups Arborio rice or short-grain white rice
  • 2 garlic cloves, minced
  • 10 ounces white mushrooms, finely chopped
  • + 17 more ingredients
    • 2 cups finely chopped onions
    • 2 tablespoons olive oil
    • ¼ cup unsalted butter
    • ½-ounce dried porcini mushrooms
    • 8 cups canned low-salt chicken broth
    • Salt and freshly ground black pepper, optional
    • 2/3 cup grated Parmesan
    • ¾ cup frozen peas, thawed
    • 2/3 cup dry white wine
    • 1 ½ cups Arborio rice or short-grain white rice
    • 2 garlic cloves, minced
    • 10 ounces white mushrooms, finely chopped
    • 2 cups finely chopped onions
    • 2 tablespoons olive oil
    • ¼ cup unsalted butter
    • ½-ounce dried porcini mushrooms
    • 8 cups canned low-salt chicken broth

1. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. 2. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushr...

View full recipe at SpringPad

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