WHITE WINE RISOTTO WITH SHIITAKE MUSHROOMS & PEAS
SERVES 4 TO 6 PORTIONS
6 cups vegetable broth
3 tbsp. olive oil
1 onion, finely chopped
227g (8oz) shiitake mushrooms, trimmed and thinly sliced
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup frozen peas, thawed
1/4 cup chopped fresh Italian parsley
3/4 tsp. sea salt
Freshly ground black pepper
NUTRITIONAL VALUES
Calories: 323kcal
Fat: 10.4g (1.7g S.Fat)
Carbs: 43.1g
Protein: 10.3g
Sugar: 4.4g
Sodium: 1324mg
METHOD
In a medium saucepan, bring the broth to a simmer and keep it there while you prepare the recipe.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to medium high and sauté the onion and mushrooms until they are soft. Cook for 1 minute, or until the garlic is fragrant. Cook until most of the liquid has evaporated, then add the rice and wine.
Stir in 1 cup of the broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 25 minutes).
Add the peas, parsley, and salt and pepper to taste. Season with pepper and continue to stir until the mixture is hot. Serve with additional salt to taste.
Heat the oil in a large non-stick skillet over medium- high heat. Reduce the heat to medium high and sauté the onion and mushrooms until they are soft. Cook for 1 minute, or until the garlic is fragrant. Cook until most of the liquid has evaporated, then add the rice and wine.
Stir in 1 cup of the broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice has absorbed most of the liquid. Continue stirring while adding 1 cup of broth at a time until the rice is tender (about 25 minutes).
Add the peas, parsley, and salt and pepper to taste. Season with pepper and continue to stir until the mixture is hot. Serve with additional salt to taste.
