EASY MUSHROOM RISOTTO {OVEN-BAKED AND NO-STIR!}
Steps:
- Preheat oven to 400° F. In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just tender, about 3-5 minutes.
- Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Stir in the rice and cook, stirring, until the rice is well coated in the pan juices, about 1-2 minutes. Add the wine and broth, then season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes.
- Remove dish from oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. I like to use a fork to fluff the rice as I stir, which helps prevent it from clumping together. Serve immediately.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 254 kcal, Carbohydrate 38 g, Protein 11 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 170 mg, Fiber 3 g, Sugar 3 g
MUSHROOM RISOTTO WITH PEAS
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams
MUSHROOM AND PEA RISOTTO
My very first risotto recipe and I must say, it's pretty legit. Rich and creamy with loads of mushrooms, peas, and cheese. Absolutely delicious and honestly, quite easy to whip up. Serve and garnish with additional grated cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
- Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
- Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
- Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
- Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
- Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 77 g, Cholesterol 30.8 mg, Fat 16.5 g, Fiber 4.1 g, Protein 15.7 g, SaturatedFat 6.8 g, Sodium 728.2 mg, Sugar 5.4 g
MUSHROOM RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
MUSHROOM RISOTTO
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
- Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
- Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
- Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
- Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium
MUSHROOM AND PEA RISOTTO
Make and share this Mushroom and Pea Risotto recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop.
- Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring.
- Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated.
- Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes.
- While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy.
- Stir in half the chopped parsley. Serve the rest sprinkled on top.
Nutrition Facts : Calories 815.8, Fat 13.2, SaturatedFat 4.4, Cholesterol 13.4, Sodium 53.9, Carbohydrate 150.2, Fiber 6.4, Sugar 5.4, Protein 16
MUSHROOM RISOTTO WITH PEAS
We made this with all white mushrooms instead of what the recipe called for. I've posted it the way Giada D meant it to be. I can only say how good it was the way it was made here.
Provided by Manami
Categories Short Grain Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
- Set aside until the mushrooms are tender, about 5 minutes.
- Keep broth warm over very low heat.
- In a heavy large saucepan over medium heat, melt butter and add olive oil.
- Add the onions and saute until tender, about 8 minutes.
- Add the white mushrooms and garlic.
- Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
- Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
- Stir in the rice and let it toast for a few minutes.
- Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes(the rice will absorb 6-8 cups of broth).
- Stir in the peas.
- Mix in the Parmesan cheese.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 462.6, Fat 17.8, SaturatedFat 8.1, Cholesterol 30.1, Sodium 293.5, Carbohydrate 56.1, Fiber 3.7, Sugar 5.3, Protein 17.2
More about "easy mushroom and pea risotto food"
CREAMY MUSHROOM PEA RISOTTO | FORK IN THE KITCHEN
From forkinthekitchen.com
5/5 (9)Total Time 40 minsCategory DinnerCalories 858 per serving
- To clean mushrooms: wet half of a towel (that you don't mind getting dirty) and ring it out so it's just damp. You can also use a paper towel. Place the mushrooms on the towel and rub to remove the dirt. You do not want to rinse the mushrooms, they will absorb all the water and therefore won't absorb all of the yummy flavors you'll be cooking them in!
- Add the vegetable broth to a medium saucepan and heat over medium-low to warm. You'll add the warmed broth to the risotto later on.
- Heat a large stockpot or dutch oven over medium heat and add the olive oil. Once the oil is hot, add onions and sauté for approximately 2 minutes. Add minced garlic and sauté for another minute. Add in a dash of red pepper flakes (as desired) and season with salt and pepper to begin layering in the flavor. You will want to check the salt level throughout the cooking process (and remember that the parmesan will add more salt at the end, too).
- Add the mushrooms to the stockpot and sauté for 4-6 minutes until browned and tender. Then, add the rice to the stockpot and stir until coated with mushroom and onion mixture. Deglaze the pan with white wine and continue stirring until it is mostly absorbed; about 1-2 minutes.
MUSHROOM PEA RISOTTO - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
5/5 (11)Calories 376 per servingCategory Main Course, Side Dish
MUSHROOM RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM AND PEAS RISOTTO {EASY METHOD}
From feelgoodfoodie.net
MUSHROOM PEA RISOTTO - THE FOOD BLOG
From thefoodblog.net
EASY VEGAN RISOTTO - FOOD WITH FEELING
From foodwithfeeling.com
MUSHROOM & PEA RISOTTO | ASDA GOOD LIVING
From asda.com
VEGAN MUSHROOM AND PEA RISOTTO - EAT WITH CLARITY
From eatwithclarity.com
CREAMY MUSHROOM PEA RISOTTO (VEGAN) – NUTRICIOUSLY
From nutriciously.com
AN EASY RISOTTO TO TOP HOWEVER YOU PLEASE - THE NEW YORK TIMES
From nytimes.com
MUSHROOM AND PEA RISOTTO - HEALTHY FOOD GUIDE
From healthyfood.com
QUICK AND EASY PEA RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
QUICK AND EASY MUSHROOM AND PEA RISOTTO - FOODLE CLUB
From foodleclub.com
MUSHROOM AND PEA RISOTTO - THE LAST FOOD BLOG
From thelastfoodblog.com
FISH RISOTTO WITH PEAS - WEANING RECIPES - START FOR LIFE
From nhs.uk
ALL OUR BEST PEA RECIPES TO TRY NOW - GOOD HOUSEKEEPING
From goodhousekeeping.com
MUSHROOM AND PEA RISOTTO (EASY ONE PAN) - COOKING WITH AYEH
From cookingwithayeh.com
EASY CHICKEN AND PEA RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: NADIYA'S CREAMY MUSHROOM AND PEAS RISOTTO
From rediff.com
EASY MUSHROOM RISOTTO {RESTAURANT-STYLE} - THE BUSY BAKER
From thebusybaker.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love