Shiitake And Sweet Pea Risotto Recipes

SHIITAKE AND SWEET PEA RISOTTO

Shiitake and Sweet Pea Risotto image

Make and share this Shiitake and Sweet Pea Risotto recipe from Food.com.

Provided by dicentra

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups reduced-sodium fat-free chicken broth
1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic, divided
1 cup uncooked arborio rice
1/2 cup dry white wine
1 tablespoon extra-virgin olive oil
4 cups thinly sliced shiitake mushroom caps
2 teaspoons chopped fresh thyme, divided
3/4 cup frozen green pea
6 tablespoons grated fresh parmigiano-reggiano cheese, divided
1/4 teaspoon fresh ground black pepper

Steps:

Bring broth to a simmer in a medium saucepan; keep warm over low heat.
Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly.
Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently.
Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender.
Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.

Nutrition Facts : Calories 419.7, Fat 9.1, SaturatedFat 3.8, Cholesterol 13, Sodium 215.7, Carbohydrate 70.7, Fiber 7.2, Sugar 9.3, Protein 11.3

MUSHROOM AND PEA RISOTTO

Mushroom and Pea Risotto image

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

Ingredients

4 cups vegetable broth
4 cups low-sodium vegetable broth
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, minced
4 cloves garlic, crushed and minced
½ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
2 cups cremini mushrooms, sliced
¾ cup shiitake mushrooms, sliced
1 teaspoon chopped fresh thyme
½ teaspoon ground thyme
2 cups Arborio rice
1 large bay leaf
½ cup dry white wine
1 cup frozen peas
1 cup shredded Pecorino Romano cheese
⅓ cup chopped fresh parsley

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

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