Spring Pea Risotto with Wild Mushrooms

Spring Pea Risotto with Wild Mushrooms is a delightful dish that captures the essence of the season with fresh peas and earthy mushrooms in a creamy, comforting risotto. Combining vibrant flavors of seasonal produce with the rich umami of mushrooms, the dish is both light and satisfying. Its creamy texture pairs perfectly with tender peas and chewy mushrooms, making it a great meal for a cozy night or a special dinner.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup fresh or frozen peas
• 8 oz wild mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp butter
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat vegetable broth in a saucepan and keep it warm over low heat.
2. Melt butter in a large pan over medium heat. Add shallot and garlic, and cook for 2 to 3 minutes until softened.
3. Add arborio rice to the pan, stirring constantly, and cook for 2 minutes until lightly toasted.
4. Pour in white wine and cook until it has evaporated, about 2 minutes.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more, until rice is creamy and al dente, about 18 to 20 minutes.
6. Stir in peas and mushrooms, cooking for 3 to 4 minutes until heated through.
7. Remove from heat and stir in parmesan cheese and parsley.
8. Serve hot, garnished with additional parsley and parmesan, if desired.

Keywords: Creamy, Risotto, Spring, Peas, Mushrooms

Spice Rack: Salt, Pepper

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