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Risotto
with Mushrooms and Peas - 4 oz. (100 mg) mushrooms, sliced (mixed, e.g.
cremini, oyster)
- 4 tbsp (60 ml) olive oil
- 1 shallot, chopped
- 1
tbsp (15 ml) parsley, chopped
- 1 onion, chopped
- 1/2 cup (120 ml)
arborio rice
- 1 1/2 cups (360 ml) hot vegetable stock
- 1/4 tsp (1 ml)
salt
- freshly ground pepper
- 1/4 tsp (1 ml) dried thyme
- 1/2 cup
(120 ml) frozen peas (defrosted)
In 2 tbsp (30 ml) 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 (120 ml) 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.) Stir in the pepper,
thyme and 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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