Mushroom & Pea Risotto
A delicious mushroom and pea risotto recipe made with sake and Japanese pepper for a wonderful twist, and parmesan for creamy, rich flavor.
Servings: 4
Calories: 585kcal
Ingredients
- 1 onion diced
- 4 cloves garlic minced
- 3 tbsp olive oil
- 1 lb. mushrooms
- 1 ½ cup arborio rice
- 1.5 cups sake or white bordeaux
- 3 cups vegetable stock
- ¼ cup parmesan grated, plus parmesan shavings for garnish
- 1.5 cups frozen peas
- 1 tsp Japanese pepper aka sansho
- salt to taste
Instructions
- Heat the broth on the stove, lower to simmer and leave on.
- In the meantime, heat the olive oil over medium heat.
- Add the onion and garlic and sautee until translucent (5-10 minutes).
- Add the mushrooms, season with salt and the Japanese pepper and cook until tender 5-10 minutes.
- Add the rice and stir constantly ~2 minutes. Raise the heat to medium high.
- Deglaze with the sake. Lower back to medium once it begins to boil. Stir constantly. Cook down until there is barely any liquid.
- Add 1 ladle of stock and cook down, stirring continuously, until there is barely any liquid. Repeat until the rice is cooked al dente.
- Take off the heat. Immediately stir in the peas, grated parmesan, season with salt and pepper.
- Top with parmesan shavings and serve.
Notes
You need to use a rice that will maintain an al dente texture after the long stovetop cooking process of risotto. Just make sure you avoid long-grain rice like basmati or jasmine. Arborio is the most common, but there are others.
Nutrition
Calories: 585kcal | Carbohydrates: 80g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 865mg | Potassium: 604mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5558IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 5mg
