Recipes // Side Dishes // Green Pea and Portobello Mushroom Risotto

Green Pea and Portobello Mushroom Risotto

  • 6 Cups Vegetable or Chicken Stock
  • 2 Tablespoons Extra Virgin Olive Oil
  • 8 oz Portobello Mushrooms, sliced
  • Kosher Salt
  • Fresh Cracked Pepper
  • 1 Medium Shallot, minced
  • 2 Cloves Garlic, minced
  • 1 Teaspoon Herbs de Provence Seasoning
  • 1 Cup Arborio Rice
  • ½ Cup Dry White Wine
  • 1 Cup Fresh Green Peas
  • 2 Tablespoons Unsalted butter
  • ¼ Cup Heavy Cream
  • ¼ Cup Parmigiano Reggiano Cheese, grated
  • Fresh Chives, for garnish
  1. In a small pot over low heat, add stock and heat until warm.  Next, preheat a skillet over medium high heat, add 2 tablespoons of oil.  Lightly season mushrooms with kosher salt and fresh cracked pepper and sauté until tender, about 3-5 minutes, remove from pan and keep warm.  Next, add shallots, garlic, and Herbs de Provence seasoning; sauté for another 2-3 minutes. 
  2. Add rice into the skillet with the other ingredients and stir to coat the grains in oil.  Toast the grains for 2-3 minutes, stirring constantly.  Deglaze pan with wine and bring to a simmer for 1-2 minutes.  Reduce heat to medium and ladle in 1 cup of the warmed broth, stirring constantly with a wooden spoon until the rice has absorbed most of the liquid.  Continue in this manner, 1 cup at a time, allowing the rice to absorb the liquid (All of the liquid may not be used).  When the rice is al dente (25 – 30 minutes), and the mixture is still creamy, fold in green peas to heat through, 3 minutes. 
  3. Add butter, cream, and cheese; stir until incorporated.  (More cream may be added if necessary to ensure the mixture is creamy – it should spread and not stand on the plate)  Remove from heat, plate risotto, add mushrooms over the top, and serve.  Garnish with fresh chives.
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