Friday, March 18, 2011

Creamy Mushroom and Sweet Baby Pea Risotto

I think I am in love all over again! Risotto.  Need I say more?  Yes, the creamy deliciousness of this starchy Italian rice dish had me day dreaming and drooling.  I have made a version of it many times but for some reason this time tasted extra delicious.  The recipe is simple but it isn't a rice you can time for 20 minutes and come back to it when the buzzer goes off.  The key is to slowly add the liquid over 25 - 35 minutes which results in al dente rice that is rich and creamy.

Creamy Mushroom and Sweet Baby Pea Risotto

Servings: Approx 6 =1/2 C to 9 =1/3 C
WW Pts. + = 8 (1/2 C) - 5 (1/3 C)


1 1/2 C. Arborio Rice
1 medium yellow onion, diced
2 Tbsp. butter
2 Tbsp. olive oil
1 C. frozen sweet baby peas, thawed
2 Cups Mushrooms, sliced or chopped
1/4 C. Parmesan, finely grated
  • Melt butter and 1 Tbsp. olive oil in large non-stick skillet on medium heat.
  • Add diced onions and saute until translucent
  • Add rice and cook a few minutes. stirring well with a wooden spoon
  • Add enough stock to just cover the rice, simmer and stir frequently
  • Add stock 1 cup at a time as rice absorbs it. 
  • Meanwhile heat another skillet and add 1 Tbsp. olive oil
  • Add mushrooms and a dash of salt and saute until tender.
  • Add mushrooms and peas to risotto and stir well. Cook until peas are warmed through.  
  • Turn off heat and stir in Parmesan cheese.  
Mushrooms and Sweet Baby Pea Risotto with Stuffed Chicken Marsala


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