Gluten free

Mushroom-pea risotto

Name: Mushroom-pea risotto
Total time: 45 min
Yield: 8 servings
Ingredients: 1.5 cups arborio rice; 6 cups chicken broth; 2 cloves garlic; 1 tsp olive oil; 2 cups onion; 0.67 cup parmigiano reggiano; 1 cup peas; 8 servings salt and pepper; 8 ounces 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

1.5 cups

chicken broth

6 cups

garlic

2 cloves

olive oil

1 tsp

onion

2 cups

parmigiano reggiano

0.67 cup

peas

1 cup

salt and pepper

8 servings

mushroom

8 ounces

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.

Nutrition:

389 kcal

Carbs

74 g

Fat

3 g

Protein

14 g

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