Risotto With Peas & Mushrooms

Submitted by Silver Raven

"Adapted from Madhur Jaffrey's World Vegetarian Cookbook"

 

• Ready In: 22mins
• Ingredients: 9
• Serves: 2

ingredients

• 946.36 946.36 ml chicken broth or 946.36 ml beef broth
• 44.37 ml olive oil
• 118.29 ml finely chopped onion (more if desired)
• 283.49 g package frozen peas
• 113.39 g can mushrooms, stems and pieces
• 236.59 ml unwashed risotto rice
• 118.29 ml grated parmesan cheese
• 14.79 ml unsalted butter
• 14.79 ml chopped parsley (fresh is better but use what you have.)

directions

1. In skillet, over medium high heat, stir fry onions and peas for 1 minute in oil.
2. Add rice and stir fry another minute.
3. Stir in a generous ladle full of broth, turn heat to medium.
4. Keep stirring until broth absorbed.
5. Add another ladle full, continuing until all broth is used up and 22 minutes have passed.
6. By this time it should be just done.
7. Cook an additional minute to absorb all the liquid.
8. Add cheese and butter.
9. Stir until both disappear into the rice.
10. Sprinkle parsley over top and stir. Turn off heat and let rest for 1 to 2 minutes, then serve.