Mushroom and Pea Risotto
Mushroom and Pea Risotto
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Category
Entrée
Author:
Amanda Warren
Prep Time
10 minutes
Cook Time
45 minutes
Items Used For This Recipe:
Ingredients
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6 tablespoons of butter
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16oz baby bella mushrooms
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2 cloves minced garlic
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3 finely chopped shallots
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2 cups arborio rice
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1 ½ cups frozen or fresh peas
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2 tablespoons sea salt
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1 cups grated parmesan cheese
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1 teaspoon thyme
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1 teaspoon rosemary
Directions
To begin, heat the butter in a large pan ( I am using 3.5 Quart Sauté Pan with Short Handles from 360cookware) over medium heat. Once melted, add the mushrooms and cook for about 3 minutes until softened. Then, add the peas and cook for an additional 5 minutes until well mixed and the mushrooms have shrunk in size. Remove the mixture to a clean plate and set aside.
Return the pan to the stove and add additional butter and shallots. Sautee until the shallots are transparent. Then, add the rice and cook for 1 minute. After that, reduce heat to medium-low heat and add the white wine and stir to scrape up any browned bits from the bottom of the pan. Slowly add in the stock, one cup at a time, stirring frequently.
When the rice is almost cooked through, stir in the peas and mushroom mixture for an additional 2 minutes. Taste and season with salt, thyme, and rosemary.
Finally, stir in the butter and Parmesan cheese until fully melted. Serve the risotto with a sprinkle of Parmesan cheese and fresh herbs. Enjoy!