MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Total Time 50 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http//schema.org, Calories 316, UnsaturatedFatContent 5 grams, CarbohydrateContent 49 grams, FatContent 8 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 961 milligrams, SugarContent 2 grams
LEMON RISOTTO WITH PEAS RECIPE: HOW TO MAKE IT
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.
Nutrition Facts : Calories 206 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 36g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch
More about "risotto thanksgiving recipe recipes"
MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine italian, mediterranean
Calories 316 per serving
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
LEMON RISOTTO WITH PEAS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3
Total Time 40 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 206 calories per serving
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.
CHICKEN WITH MARSALA RISOTTO - BETTER HOMES & GARDENS
From bhg.com
Reviews 4
Total Time 50 minutes
Category Recipes and Cooking
Calories 375 calories per serving
- Add cheese and the remaining 1/4 teaspoon pepper to rice mixture, stirring until cheese is melted. Stir in spinach. Spoon rice mixture onto serving plates. Top with chicken.
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