Gluten free

Mushroom-pea risotto

Name: Mushroom-pea risotto
Total time: 45 min
Yield: 8 servings
Ingredients: 300 g arborio rice; 1.41 l chicken broth; 2 cloves garlic; 1 tsp olive oil; 320 g onion; 66.67 g parmigiano reggiano; 145 g peas; 8 servings salt and pepper; 226.8 g mushroom

A gluten-free Mushroom-Pea Risotto featuring arborio rice, onions, garlic, and parmesan. This Mediterranean recipe takes about 45 minutes to prepare and serves as a delicious hor d'oeuvre. Rich in vitamins and minerals, this dish is perfect for special occasions or a cozy night in.

Ingredients

arborio rice

300 g

chicken broth

1.41 l

garlic

2 cloves

olive oil

1 tsp

onion

320 g

parmigiano reggiano

66.67 g

peas

145 g

salt and pepper

8 servings

mushroom

226.8 g

Method

Bring broth to a simmer, remove from heat and cover.
Heat oil in a large skillet over medium heat.
Add onions and saute until tender, about 10 minutes.
Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.Reduce heat to medium-low.
Add vermouth and cook until the liquid is absorbed.
Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.
Add peas and Parmesan, season to taste with salt and pepper.