Name: Mushroom Risotto
Yield: Makes 4 Servings
Ingredients: Yellow onion, 1 small, finely chopped; Arborio rice, 2 cups (14 oz/440 g); Unsalted butter, 1 tablespoon; Olive oil, 1 tablespoon; Salt and freshly ground pepper; Frozen peas, 1 cup (5 oz/155 g); Parmesan cheese, ½ cup (2 oz/60 g) freshly grated, plus shavings for garnish; Dry white wine, 1 cup (8 fl oz/250 ml); Vegetable broth or stock, 5½ cups (44 fl oz/1.35 l), homemade or purchased; Dried porcini mushrooms, about 2 tablespoons, rinsed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Mushroom Risotto

Ingredients

Method

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