Cooking Hussy


Mushroom and Pea Risotto January 7, 2008

Filed under: Main Dish,Salad/Side — cookinghussy @ 5:02 pm


Risotto = creamy goodness. I’ve actually made risotto before, but not for myself. I made it while working at the Chopping Block and didn’t even get to have any after it finished cooking. But this time I had some, and it was absolutely wonderful.

8 cups low-salt chicken broth
1/4 cup unsalted butter
2 T. olive oil
2 cups finely chopped onions
1 package mushrooms, sliced
2 cloves garlic, diced
1 1/2 cups Arborio rice
2/3 cup dry white wine
3/4 cup frozen peas
2/3 cup grated Parmesan
salt and pepper

Bring broth to a simmer in a medium saucepan. Keep warm on a back burner over low heat.

Melt the butter in a large pot. Add olive oil and onions. Saute until onions are tender, about 8 minutes. Add mushrooms and garlic and continue cooking. Stir in the rice and let it toast for a few minutes. Add the wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth, simmer over medium heat until the liquid is absorbed, stirring often, about 3 minutes. Continue adding broth, one cup at a time while stirring until the rice is tender and cooked, between 30-40 minutes. Stir in the peas. Mix in the Parmesan cheese and season with salt and pepper.

Notes: Next time I won’t heat 8 cups of broth, just 6. I think I had over 2 cups left over. This dish can be easily manipulated to add lots of different vegetables, including asparagus or even butternut squash. Everyone really enjoyed this! Just keep stirring and don’t add the broth too quickly.

Servings: 6-8 servings


One Response to “Mushroom and Pea Risotto”

  1. […] past weekend. Friday night I made risotto for us for dinner. While it was still good, it was not as creamy and delicious as the last time. (You can even tell from the pictures!) I have two guesses as to why. 1) Not enough Parmesan cheese […]

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