Risotto with mushrooms and green peas

Name: Risotto with mushrooms and green peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1440 ml chicken broth; 45 g butter; 225 g sliced button mushrooms; 1.5 tsp minced garlic; 300 g arborio rice; 120 ml dry white wine; 50 g grated parmesan; 150 g frozen green peas; to taste salt; to taste black pepper

Creamy risotto with arborio rice, chicken broth, button mushrooms, green peas, and parmesan.

Total: 45 min
Servings: 6
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 362
Protein: 15 g
Fat: 11 g
Carbs: 49 g

Ingredients

for 6 servings

chicken broth1440 ml
butter45 g
sliced button mushrooms225 g
minced garlic1.5 tsp
arborio rice300 g
dry white wine120 ml
grated parmesan50 g
frozen green peas150 g
saltto taste
black pepperto taste

Method

9 steps

Heat the chicken broth in a pot and keep it warm over low heat.
In a deep skillet or heavy-bottomed pot, melt part of the butter, add the sliced mushrooms, and sauté until golden brown.
Add the minced garlic and cook for another minute until fragrant.
Add the arborio rice and stir for 1-2 minutes until the grains become slightly translucent at the edges.
Pour in the white wine and cook, stirring, until the liquid is completely absorbed by the rice.
Gradually add the warm broth one ladle at a time, stirring constantly. Add the next portion of broth only after the previous one has been fully absorbed.
Continue cooking until the rice is soft but still slightly firm in the center (al dente).
Add the thawed green peas, the remaining butter, and the grated parmesan.
Mix thoroughly, season with salt and black pepper to taste, and serve immediately.