Italian Risotto With Mushrooms and Peas
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil
- 1 onion, chopped
- 118.29 ml red pepper
- 354.88 ml sliced mushrooms
- 236.59 ml arborio rice
- 887.21 ml vegetable stock, heated
- 236.59 ml frozen peas
- 59.14 ml parmesan cheese
- 14.79 ml butter
- salt and pepper
directions
- Heat the oil in a pan over medium-low heat. Add the onion and cook for 1 minute. Add the pepper and mushrooms adn cook for 5 minutes.
- Add the rice and cook, stirring constantly until all the grains are well coated with oil. Pour in a ladleful of hot stock and simmer, stirring constantly, until absorbed.
- Continue to add small amounts of the heated stock, waiting for each ladleful to be absorbed before adding mroe. Stir frequently!
- When all the stock has been added and the rice is almost cooked stir in the peas and cook for 3-4 minutes. Stir in the Parmesan and butter, season to taste.
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