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Mushroom Risotto with Peas
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Mushroom Risotto with Peas
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
212
Super delicious and flavorful without salt! Our family always has seconds.
Ingredients
- 3 Cups Homemade Chicken Stock
- 2 Tbl Olive Oil
- 1 Onion - Chopped
- 8 Garlic Cloves - Minced
- 2 lbs Button Mushrooms - Sliced
- 3 Sprigs Fresh Thyme Leaves
- 7 Sprigs Fresh Oregano Leaves
- 1 Cup White Wine
- 1 Cup Arborio Rice
- 2 Parmesan Rinds
- 1 Cup Frozen Peas
- 1/4 Cup Fresh Parsley - Chopped
- 1/4 Cup Grated Parmesan Cheese
- Black Pepper - To taste
Preparation
Step 1:
Heat the broth in a small saucepan over medium-high heat. Meanwhile, in a large saucepan on medium-high heat, add the oil and onions. When onions are translucent, add the garlic. Add the mushrooms and cook, stirring until they begin to sweat, about 3 minutes. Add the thyme and oregano and cook until mushrooms are soft and there is no liquid, about 10 minutes. Add the wine. When the wine has reduced in half, add the Arborio rice and Parmesan rind and stir.
Step 2:
When almost all of the liquid has been absorbed, add 1/2 cup of the heated broth and continue stirring. When all of the liquid has been absorbed again, add another 1/2 cup of broth and continue stirring. Stir in the frozen peas and repeat until the rice is cooked (creamy and tender). Stir in the parsley and Parmesan cheese and season to taste with black pepper.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
326
Fat (g):
8
Cholesterol (mg):
13
Sugar (g):
7
Protein (g):
13
Fiber (g):
5
Sodium (mg):
212
Potassium (mg):
779
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