☆☆☆☆☆HOLIDAY 2021 COLLECTION☆☆☆☆☆ ☆order by DECEMBER 19th & be on time for Christmas ☆ ****Ready to Eat SOUPS are back, 250 mL & 1 L**** FREE Weekly Deliveries in Toronto & G.T.A *** order by Sunday for delivery Wednesday-Friday ***Free Canadian shipping with $100+ purchase
☆☆☆☆☆HOLIDAY 2021 COLLECTION☆☆☆☆☆ ☆order by DECEMBER 19th & be on time for Christmas ☆ ****Ready to Eat SOUPS are back, 250 mL & 1 L**** FREE Weekly Deliveries in Toronto & G.T.A *** order by Sunday for delivery Wednesday-Friday ***Free Canadian shipping with $100+ purchase
Cart 0

Mushroom and Pea Risotto

This is a great classic dish that doesn't require much, aside from a sturdy arm to constantly stir the brewing starches. This dish can be made with the veggies you enjoy, this time I have used some seasonal mushrooms (and peas for colour)!

 

INGREDIENTS 

2 tbsp oil, divided

1 lb mushrooms, sliced

1 shallot, minced

4 garlic, minced

2 - 3 cups Arborio rice

1 cup dry white wine, a wine you would drink

4 to 6 cups of stock, warmed on the stovetop (this is important)

1 1/2 tbsp Cole's Italian Herb Spice Blend

1 tbsp butter

1 cup parmesan cheese, grated 

1/2 cup fresh peas, if frozen thaw before adding 

Salt & Pepper, to taste

 

METHOD

  1. Heat a large pan, add 1/2 oil
  2. Once heated, add all of your mushrooms and cook until all of the liquid has evaporated (7 - 12 minutes)
  3. Remove mushrooms from the pan, set aside
  4. Return pan to heat, add remaining oil
  5. Add shallots, cook for 3 minutes
  6. Add garlic, cook for 2 minutes
  7. Add rice, cook 3 to 4 minutes, to lightly toast the rice
  8. Add white wine, stir until fully absorbed
  9. One ladle at a time, add the stock to the rice and stir until absorbed
  10. Continue this until risotto is cooked and creamy, 20 to 30 minutes
  11. Once rice is cooked, remove from the heat and add the butter, spices, cheese, mushrooms, and peas
  12. Stir to combine, salt and pepper to taste

 


Older Post Newer Post


Leave a comment