MUSHROOM AND PEA RISOTTO
Make and share this Mushroom and Pea Risotto recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.
- Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.
- Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.
- Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.
- While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy.
- Stir in half the chopped parsley. Serve the rest sprinkled on top.
Nutrition Facts : Calories 815.8, Fat 13.2, SaturatedFat 4.4, Cholesterol 13.4, Sodium 53.9, Carbohydrate 150.2, Fiber 6.4, Sugar 5.4, Protein 16
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