Mushroom Risotto

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

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Dried porcini mushrooms, about 2 tablespoons, rinsed
Vegetable broth or stock, 5½

Main course
Dinner
Vegetarian

Method

Prepare the mushrooms

Place the mushrooms in a small heatproof bowl. Add 1/3 cup (3 fl oz/80