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Risotto with mushrooms and peas
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Author:
Guido Pedrelli
Ingredients
▢
300
grams
rice
▢
300
grams
mushrooms
▢
200
grams
fresh or frozen shelled peas
▢
1
clove
finely chopped garlic
▢
onion
▢
dry white wine
▢
1
bunch parsley
▢
1
carton vegetable broth
▢
extra virgin olive oil
▢
salt
▢
pepper
▢
grated Parmesan cheese
Instructions
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Fry the finely chopped garlic in a pan. Add the mushrooms and peas, cooking for a few minutes. Then, add half a glass of white wine and a half a glass of warm water. Add salt and pepper, cooking it for about 15 minutes.
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In a separate pan, sauté the chopped onion with four tablespoons of oil. Add the rice and toast for a few minutes before mixing it with half a glass of wine.
▢
Then, add some of the vegetable broth. Continue to add more broth until the rice is cooked.
▢
Remove pan from heat. Season with salt and pepper mixed with grated cheese. Sprinkle with chopped parsley and serve.
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