Easy Mushroom Risotto

Creamy risotto with hearty, earthy mushrooms and sweet green peas.  Yes please!  And if the word "risotto" sounds intimidating to you, let me assure you, this version is not fussy or difficult.  I did not even use the pricier, fancy Arborio rice that is typical for risotto.  I used plain old Jasmine rice, which I always have as a pantry staple. 

LOOK AT THOSE BEAUTIFUL MUSHROOMS!

This dish can come in as a real penny pincher, but I did opt for more expensive Shiitake mushrooms.  You can certainly use button or baby Portobello mushrooms that are less expense and have a phenomenal dish on your hands.

VERY FEW INGREDIENTS-DELICIOUS DISH

Cheese or no cheese?  Traditional risotto should be nice and creamy without the addition of cheese, although I do give you a Parmesan option here.  I actually used a vegan parmesan that is made with nutritional yeast, but you can certainly use what you have and what you like.

ADD THE STOCK SLOWLY. IT WILL ABSORB TO MAKE A PILLOWY RICE

Mushrooms - my favorite way to draw the most flavor out of those mushrooms is to start by dry sautéing them in a skillet.  Even a few minutes will begin to draw out and condense the juices and flavors.   Especially if you splurge on the more expense Shiitake mushrooms you definitely want to make sure you get your money's worth.

I ADD THOSE BRIGHT GREEN PEAS LAST AS THEY THAT INSTANTLY

The rice also is briefly sautéed in some olive oil so it begins to toast and then as you begin to see it allude to becoming golden, add the wine to stop that process and begin adding the stock ever so slowly, but by bit until it is all absorbed into those small pearl like grains.

This is easy folks.  Don't be intimidated.  Jump into risotto world and see that a luxurious restaurant worthy dish can be your Tuesday night 30 minute dinner.

FEED ME RISOTTO!!□

MADE A LITTLE BREAD ON THE SIDE FOR THIS ONE

Easy Mushroom Risotto


1 cup rice (I use Jasmine rice, but Arborio is traditional...and pricier)
1 pound mushrooms, sliced (I used Shiitake for their meaty texture)
2 1/4 cups (approx) vegetable or chicken stock or broth (at room temperature or warmed in a microwave so the stock is never cold)
1/2 cup white wine (or more stock)
1/2 cup peas (from frozen)
1/4 cup ground Parmesan cheese (I used vegetarian Parm), optional
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon sea salt ( I love course sea salt)
1/2 teaspoon freshly ground black pepper
Small handful chopped parsley for garnish & freshness (optional)
Freshly shaved parmesan to top (optional)


In a skillet (love my T-Fal non-stick skillets) over medium heat add the mushrooms and allow them to dry roast for 5 minutes.  They will begin to condense and release their juices.


Drizzle in the olive oil then add the rice, stirring so the grains of rice are coasted with the oil and begin to toast slightly.  Stir for about 1 minute.


Add in the white wine, salt and pepper and stir until the wine is absorbed.


Slowly begin adding the stock about 1/4 cup at a time and stir briefly after each addition until all the stock has been absorbed.  This will take about 20 minutes.  If your rice is too gummy you may need to add a bit more stock, but the rice will absorb the liquid slowly as it expands.


Add in the parmesan if using and the peas.  Lastly add in the butter and stir to incorporate as the butter melts in.  Garnish with a sprinkling of parsley, taste to see if any additional salt may be needed and serve,
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You could also shave some additional parmesan over the top if you like, but I kept mine vegetarian using a nutritional yeast version of Parm.

See below my favorite non-stick T-Fal Skillet and great pasta/risotto rimmed plates.