Mushroom Risotto With Peas
Updated Jan. 23, 2024
- Total Time
- About 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6 to 7cups chicken, vegetable or garlic broth or stock, as needed
- Salt and black pepper
- 2tablespoons extra-virgin olive oil
- ½cup finely chopped onion, or 2 shallots, minced
- ¾ to 1pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
- 2garlic cloves, minced
- 2teaspoons fresh thyme leaves or chopped sage
- 1½cups arborio or carnaroli rice
- ½cup dry white wine, such as pinot grigio or sauvignon blanc
- 1cup frozen peas, thawed (optional)
- 2tablespoons chopped fresh parsley
- ½cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano
Nutritional analysis per serving (6 servings)
342 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 11 grams protein; 1020 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Step 2
Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Step 3
Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Step 4
Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Step 5
Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Step 6
Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
- Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 4, for about 10 minutes. The rice should still be hard in the middle when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan or on a baking sheet and keep it away from the heat until you resume cooking. 15 minutes before serving, resume cooking as instructed.
Private Notes
Comments
it was a revelation to separate the two parts of the recipe - making the risotto with the sautéed minced shallots and stock, but sauteeing the mushrooms and additional sliced shallots separately, stirring them in at the end with the peas. Much more savory and the mushrooms retain their lovely sautéed texture. The quality of the stock is crucial. A delicious vegetarian wild mushroom stock is in the classic, The Greens Cook Book.
Woudl recommmned the addition of lemon juice at the end when you add the parmesan and black pepper. Adds much needed acid to the dish!! Would highly recommend the addition!
If you found this bland, its most likely because the stock you are using is lacking richness and/or salt. In my opinion, risotto needs a pat of finishing butter. When the rice is al dente, pull from heat and stir in 1-2 tbsp of cold butter to stop the cooking and amp up the creamy richness, then stir in the Parmesan cheese and parsley. Taste and adjust for salt.
its a classic that can be adjusted to what you have on hand. I added braised chicken and kale this time.
I added butter to the oil one shallot and a leek for more flavor the rice took every minute to nearly absorb the broth I used better than bullion I used possibly a pound and a half of mushrooms and it was perfect. Next time. I may add a few pieces of shrimp.
Subbed fresh asparagus for frozen peas