Monday, March 7, 2016

Creamy Mushroom and Pea Risotto

We love risotto! I saw this recipe and we made it for Valentine's Night at home.  It was a delicious meal and besides a certain someone picking the peas out of it I think everyone enjoyed the meal! This recipe is adapted from Pumpkin 'N Spice.

6 cup Chicken Broth
3 tbsp Unsalted Butter
1 1/2 cups Sliced Mushrooms
1 1/2 tsp Minced Garlic
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
1/2 cup Grated Parmesan
1 cup Frozen Peas
Salt and Pepper to taste

In a medium pot bring the chicken broth to a boil then reduce the heat to a simmer. In a large skillet melt the unsalted butter. Add the mushrooms and garlic then saute until tender. Stir the arborio rice into the skillet. Saute for 90 seconds then add the white wine and stir.  Continue to stir frequently until the wine has absorbed.  Add the broth 1 cup at a time until the broth has absorbed while also stirring often. Reserve 1/4 cup of chicken broth.  Add the parmesan cheese, salt, pepper and peas then add the last bit of broth and stir until absorbed then serve.

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