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English Pea and Mushroom Risotto Recipe

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English Pea and Mushroom Risotto image

 

This recipe for English Pea and Mushroom Risotto, by , is from The Heilman Family Cookbook Project, 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!

Contributor:  
Contributor:  
Susan Heilman

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
6 oz Mushrooms, thickly sliced, then cut in
Yellow Onion, small dice
1 cup Fresh Peas
1 cup Arborio Rice
1 cup White Wine
1 clove Garlic, finely chopped
1 T finely chopped Thyme
2-3 cups Chicken/Vegetable Stock (kept warm on the stove)
1 T Unsalted Butter
Shredded or Grated Parmigiano Reggiano Cheese
Salt and Pepper


Directions:
Directions:
IMethod:

Sweat the mushrooms in a dry pot, until caramelized
Add onions, garlic, thyme, continue to caramelize
Deglaze with wine for 60 sec (stir up all the little bits on the bottom of pan)
Add Arborio rice, toast slightly
Add stock to a pinky above the rice, stir until absorbed to a pinky below
Continue adding stock and stirring until rice is tender (about 20 minutes)
Season with Salt and Pepper to taste.
Finish with butter and peas
Garnish with cheese

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a light pasta option that uses peas for freshness and color.

 

 

 

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