Risotto with mushrooms and green peas
4 servings
35 minutes
Mushroom and green pea risotto is a classic Italian dish that delights with its creamy texture and rich flavor. Its roots trace back to Northern Italy, where the rice fields of Lombardy and Veneto gifted the world this exquisite way of preparing rice. The earthy aroma of mushrooms pairs wonderfully with the delicate sweetness of green peas, while white wine and a mix of herbs add sophistication to the dish. A key feature of risotto is continuous stirring, which releases starch to create a velvety consistency. This dish is perfect for both cozy family dinners and festive gatherings. It is served hot, garnished with fresh parsley, and pairs especially well with a glass of dry white wine.
1
Chop the onion finely.
- Onion: 1 piece
2
Chop the garlic.
- Garlic: 2 cloves
3
Grate the cheese.
- Cheese: 100 g
4
Wash the mushrooms, remove the top skin from large mushrooms, and leave the small ones as they are. Refresh the cuts on the stems and slice them.
- Button mushrooms: 400 g
5
Heat a pan with a spoon of vegetable oil. Fry the onion until translucent.
- Vegetable oil: 1 teaspoon
- Onion: 1 piece
6
Add half of the butter and garlic.
- Butter: 2 tablespoons
- Garlic: 2 cloves
7
Add bay leaf, mushrooms, 'Mediterranean herbs' seasoning, salt, and pepper mix. Stir and simmer over medium heat until all the liquid evaporates from the mushrooms. Transfer the mushrooms to a deep bowl.
- Bay leaf: 1 piece
- Button mushrooms: 400 g
- Mixed dried herbs: 2 tablespoons
- Salt: to taste
- Ground pepper blend: 0.5 teaspoon
8
In the same pan, add the remaining butter and lightly fry the rice to absorb the butter.
- Butter: 2 tablespoons
- Rice: 2 glasss
9
Pour wine over the rice and wait for it to absorb. Then add hot broth one ladle at a time until it reaches a creamy texture. Important: once the rice is in the pan, it must be stirred constantly at all stages.
- White wine: 0.5 glass
- Chicken broth: 7 tablespoons
10
Mix cooked rice with cheese, mushrooms, and peas. Serve warm, garnished with parsley.
- Cheese: 100 g
- Button mushrooms: 400 g
- Green peas: 3 tablespoons
- Parsley: 1 sprig
