Sweet Pea and Mushroom Risotto
Sweet Pea and Mushroom Risotto is one of our favorite springtime dinners. I start this risotto by cooking the mushrooms until they’re golden brown. Then, I add the rice and stir in the chicken stock until the risotto is creamy and delicious. Finally, I add lots of freshly grated Parmesan cheese and sweet peas. We like this risotto for several reasons. First of all, I like that I can make this risotto in just thirty minutes. Secondly, I like that I can make this risotto ahead of time. I like to make it early in the day, and then heat it up in the microwave right before dinner. And, finally, we all love the earthy mushrooms, the tender peas, and the creamy risotto.
The Equipment I Used
- A Dutch Oven- I like to make my risotto in a heavy, cast iron Dutch oven. But you can use any five quart or larger pot.
The Ingredients Needed for Sweet Pea and Mushroom Risotto
- Rice- Use arborio rice or another rice suitable for risotto. I like the Rice Select brand risotto.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
- Wine- Use a dry white wine.
- Mushrooms- I used regular white mushrooms, but you can also use wild mushrooms.
- Peas- You can use fresh or frozen peas.
- Parmesan cheese- Use freshly grated Parmesan cheese.
How I Made my Risotto
- First, I brought my chicken stock to a simmer.
- Next, I cooked the mushrooms until they were golden brown.
- Then, I cooked the onions until they were soft.
- Next, I added the rice and stirred it into the buttery onions until the rice was totally coated.
- Then, I slowly stirred in the chicken stock one ladle at a time. When the rice sticks to the pot it’s time to add more stock to the pot.
If you like rich and creamy rice, you need to try this tasty Sweet Pea and Mushroom Risotto.
Sweet Pea and Mushroom Risotto
Ingredients
- 8 ounces sliced mushrooms
- 2 tbsp. unsalted butter
- 1 cup minced onion
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups chicken stock
- ½ cup Parmesan cheese
- 1 cup cooked peas
- ¼ cup chopped basil
Instructions
- In a four-quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt one tablespoon of the butter and cook the mushrooms until they're golden. Remove the mushrooms to a plate. Add the onion along with another tablespoon of butter to the pot and cook until golden brown. Add the rice and stir until it is well coated with the butter and onions. Add the wine, and stir until the rice absorbs the liquid. Add the chicken stock in one quarter cup increments, stirring the rice with a wooden spoon. Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock until the rice is slightly tender. You may not need all the stock. Stir the mushrooms back in, along with the Parmesan cheese, peas, and basil.
Nutrition
Chicken Stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
