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Risotto with
Mushrooms and Peas- 8 oz. mushrooms (mixed,
e.g. cremini, oyster)
- 4 tbsp olive oil
- 1 shallot chopped
- 1 tbsp
chopped parsley
- 1 small onion chopped
- 1/2 cup arborio rice
- 2
cups hot vegetable stock
- 1/4 tsp salt
- freshly ground pepper
- 1/4
tsp thyme
- 4 oz. frozen peas
In 2 tbsp of the olive oil, cook the
mushrooms for a couple of minutes, then add the parsley and shallot and cook
for another minute. Cover and set aside. In another pan, and using the
remaining olive oil, cook the onion until softened. Add the rice and mix well
with the onion and olive oil. Add 1/2 cup of the hot vegetable stock and
simmer, stirring occasionally, until the liquid has been absorbed. Add the
salt. Continue adding the hot stock in this fashion until all has been absorbed
and the rice is cooked (this will take approx. 25 minutes. It is a good idea to
taste the rice to be sure it is cooked.) Stir in the pepper, thyme and frozen
peas and continue simmering until the peas are warm. Finally, add the mushroom
mixture and warm through. Serve immediately.
Serves 2 |
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