Mushroom Risotto with Peas

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 tablespoon butter
  • 2 onions)
  • 250 g risotto rice
  • 150 ml white wine
  • 1 liter poultry broth
  • 2 tablespoon olive oil
  • 500 g mushrooms, if possible porcini mushrooms
  • 2 cloves garlic)
  • 1 bunch parsley
  • 1 can peas, 220 g
  • salt
  • pepper
  • 60 g parmesan, rated
Mushroom Risotto with Peas
Mushroom Risotto with Peas

Instructions

  1. Finely chop the onions and sauté in the butter until translucent. Add the rice and sauté until it becomes translucent. Deglaze with the white wine and gradually add the broth until it is soaked up by the rice.
  2. Cut the mushrooms into slices, finely chop the garlic and parsley and fry everything in the oil. Mix the peas, drained well, with the mushrooms.
  3. Fold the parmesan and the mushrooms with the peas under the risotto. Season with salt and pepper and serve.

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