Créé avec l’IA
Mushroom and Pea Risotto
40 min 333 kcal par portion Moyen
Ingrédients
4 Portions
- Arborio rice200 g
- Mushrooms150 g
- Peas100 g
- Onion1 medium
- Garlic2 cloves
- Vegetable broth1 liter
- Parmesan cheese50 g
- Olive oil2 tablespoons
- Saltto taste
- Pepperto taste
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the chopped onion and garlic, and sauté until the onion is translucent.
- 3
Add the sliced mushrooms and cook until they are soft.
- 4
Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with oil.
- 5
Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- 6
Continue adding broth and stirring until the rice is creamy and cooked al dente, about 18-20 minutes.
- 7
Stir in the peas and cook for an additional 2-3 minutes.
- 8
Remove from heat and stir in the grated Parmesan cheese.
- 9
Season with salt and pepper to taste.
