Spring Pea Risotto with Wild Mushrooms
Creamy arborio rice simmered slowly with earthy wild mushrooms and sweet spring peas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Ladle
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 6 cups vegetable stock
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 8 ounces wild mushrooms (such as cremini, shiitake, and oyster), sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup fresh or frozen peas
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh mint, chopped
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
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