Mushroom Risotto …
Ingredients
  • 1/2 cup Arborio rice
  • 1/4 cup white wine
  • 3 cups vegetable broth
  • 3 tablespoons butter
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced thin
  • 1/2 cup frozen peas
  • 1 leek, sliced thin
  • 1/4 cup grated Parmesan cheese
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Cheese

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Steps
  1. Heat the broth in a medium saucepan over medium heat.
  2. In a large skillet over medium heat, melt the butter.
  3. Add the onion and garlic and cook until soft.
  4. Stir in the mushrooms and cook for 2 minutes.
  5. Add the rice and stir to coat with butter.
  6. Pour in the wine and stir until absorbed.
  7. Add 1 cup of broth to the rice and stir until absorbed.
  8. Continue adding broth 1 cup at a time, stirring constantly until all liquid is absorbed. This should take about 20 minutes.
  9. Stir in the peas and leek. Cook for another 5 minutes or until vegetables are soft.
  10. Remove from heat and stir in Parmesan cheese.
Tags
risotto
mushroom
peas
leeks
dinner
Italian cuisine
rice dish
lunch
vegetarian
vegan
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