Mushroom-Pea Risotto – Eat With Your Eyes


Ingredients: 1 1/2 cups Arborio rice,1 1/2 cups Arborio rice,6 cups chicken broth,2 cloves garlic, minced,1 teaspoon olive oil,2 cups onions, diced,2/3 cup grated Parmesan,1 cup frozen green peas, thawed,salt and pepper to taste,8 ounces white mushrooms, sliced,8 ounces white mushrooms, sliced

  1. Bring broth to a simmer, remove from heat and cover.
  2. Heat oil in a large skillet over medium heat.
  3. Add onions and saute until tender, about 10 minutes.
  4. Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.Reduce heat to medium-low.
  5. Add vermouth and cook until the liquid is absorbed.
  6. Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.
  7. Add peas and Parmesan, season to taste with salt and pepper.


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