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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Risotto with Mushroom & Pea Recipe

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This recipe for Risotto with Mushroom & Pea is from Marsha's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 qt. vegetable stock
4 tbsp. butter
4 tbsp. extra virgin olive oil
8 oz. mushrooms
4 tbsp. minced shallots
4 tbsp. minced garlic
1 1/2 cups arborio rice
1/2 cup white cooking wine
1 cup frozen peas thawed
1 1/2 cups white cooking wine
Salt and pepper
4 tbsp. chopped chives
Directions:
Directions:
Pour the stock into a small pot. Cover, bring to a boil, and reduce to simmer. Keep at a slow simmer while making the risotto.
Melt butter and olive oil in a large sauté pan over medium-high heat.add the mushrooms and shallots, saute until soft, about 7 minutes. Add the garlic and simmer another minute. Add the rice and stir well. Let the rice toast for a few minutes . It will smell nutty and start to absorb some of the liquid in the pan. Add the wine and stir well. Cook until the wine is reduced and the pan is almost dry, about two minutes
Reduce heat to medium-low. Add 1 cup of the simmering vegetable stock to the rice and use a wooden spoon to vigorously combine. Once the rice has absorbed the broth and the pan is almost dry again, add another 1/2 cup stock. Stir vigorously again. Continue this process until you have used all the stock. This will take 25 to 35 minutes.
Remove from the heat. Add the peas and season with salt and pepper to taste. Stir well. Sprinkle with chopped chives and serve immediately.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I did not chop my mushrooms and instead of peas I used broccoli just be careful when you add it.

 

 

 

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