- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 317.9
- Total Fat: 16.8 g
- Cholesterol: 44.1 mg
- Sodium: 1,268.8 mg
- Total Carbs: 72.1 g
- Dietary Fiber: 5.7 g
- Protein: 21.7 g
Wild Mushroom Risotto with Peas
IntroductionI got this gorgeous recipe from "Everyday Italian" by Giada de Laurentiis. It's a great side dish, but it's hearty enough to be a main course. I got this gorgeous recipe from "Everyday Italian" by Giada de Laurentiis. It's a great side dish, but it's hearty enough to be a main course.
5-3/4 cups canned low-sodium chicken broth
1/2 ounce dried porcini mushrooms
1/4 cup (1/2 stick) unsalted butter
2 cups finely chopped onion
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1-1/2 cups Arborio rice or medium-grain white rice
2/3 cup dry white wine
1/2 cup frozen peas, thawed
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Melt the butter in a large, heavy saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, porcini mushrooms, and garlic; saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice. Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.
Serves 6 as a side dish or 4 as a main course.
Number of Servings: 4
Recipe submitted by SparkPeople user FITGIRL83.