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Risotto with Peas and Mushrooms

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Cook peas and mushrooms in 1 tablespoon butter in large skillet over medium heat several minutes. Remove vegetables; set aside.
  2. Cook onion in remaining 1 tablespoon butter until soft.
  3. Add rice and stir 2 to 3 minutes.
  4. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.
  5. Cook, uncovered, stirring frequently, until broth is absorbed.
  6. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  7. Stir in cheese, seasonings, cream, and reserved vegetables.
  8. Stir until mixture is creamy, about 2 to 3 minutes.
  9. Serve immediately

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