Mushroom-Pea Risotto

Need a gluten free hor d'oeuvre? Mushroom-Pea Risotto could be a super recipe to try. This recipe serves 8 and costs $1.36 per serving. One serving contains 220 calories, 9g of protein, and 3g of fat. This recipe from Foodista requires onions, mushrooms, parmesan, and olive oil. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. 2 people were impressed by this recipe. Overall, this recipe earns a solid spoonacular score of 61%. Users who liked this recipe also liked Mushroom & Pea Risotto, Mushroom-Pea Risotto, and Mushroom and Pea Risotto.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 1/2 cups Arborio rice

6 cups chicken broth

2 cloves garlic, minced

1 teaspoon olive oil

2 cups onions, diced

2/3 cup grated Parmesan

1 cup frozen green peas, thawed

salt and pepper to taste

8 ounces white mushrooms, sliced

Equipment:

frying pan

Cooking instruction summary:

  1. Bring broth to a simmer, remove from heat and cover.
  2. Heat oil in a large skillet over medium heat. Add onions and saute until tender, about 10 minutes. Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.
  3. Reduce heat to medium-low. Add vermouth and cook until the liquid is absorbed. Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.
  4. Add peas and Parmesan, season to taste with salt and pepper.

 

Step by step:


1. Bring broth to a simmer, remove from heat and cover.

2. Heat oil in a large skillet over medium heat.

3. Add onions and saute until tender, about 10 minutes.

4. Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.Reduce heat to medium-low.

5. Add vermouth and cook until the liquid is absorbed.

6. Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.

7. Add peas and Parmesan, season to taste with salt and pepper.


Nutrition Information:

Quickview
219 Calories
8g Protein
3g Total Fat
38g Carbs
14% Health Score
Limit These
Calories
219k
11%

Fat
3g
5%

  Saturated Fat
1g
10%

Carbohydrates
38g
13%

  Sugar
4g
5%

Cholesterol
9mg
3%

Sodium
985mg
43%

Get Enough Of These
Protein
8g
18%

Manganese
0.62mg
31%

Folate
111µg
28%

Vitamin B1
0.34mg
23%

Vitamin B2
0.3mg
18%

Vitamin B3
3mg
17%

Selenium
11µg
16%

Phosphorus
157mg
16%

Vitamin C
11mg
13%

Iron
2mg
13%

Copper
0.25mg
12%

Calcium
122mg
12%

Fiber
3g
12%

Vitamin B5
1mg
10%

Vitamin B6
0.19mg
9%

Zinc
1mg
8%

Potassium
263mg
8%

Magnesium
26mg
7%

Vitamin K
5µg
5%

Vitamin A
208IU
4%

Vitamin B12
0.15µg
2%

Vitamin E
0.2mg
1%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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