| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 564 | 23g | 12g | 75g |
| sugars | fibre | protein | salt |
| 4g | 4g | 16g | 0.57g |
One dish that fills my kitchen with a delightful aroma and my home with a sense of warm comfort is the Creamy Pea and Mushroom Risotto. The earthy mushrooms, the sweet peas, and the creamy risotto bring a delightful plate of nourishment that resonates with my California meets Gujarati upbringing. The fusion of simple, fresh ingredients and gently aromatic spices bears the stamp of my Indian-American culinary experience. The result? A flavorful dance that embraces two cultures and speaks to the soul of those who fall in love with this hearty meal.
Health Benefits
The Creamy Pea and Mushroom Risotto isn’t just soul-warming, it’s nutritional as well. The peas, packed with vitamin K and ample fiber, are small yet mighty powerhouses of health. The mushrooms are a good source of essential minerals like selenium and copper, and also provide necessary vitamins such as B2 and B3. The marriage of these two ingredients with the arborio rice not only creates a delightful texture but brings about a wholesome balance of macronutrients—carbohydrate, protein, and fats—that your body needs.
A Versatile Dish
What’s exciting about this dish is its versatility. It’s a nod to the classic Italian risotto yet it has that novelty gained from my Gujarati roots. It reminds me of the Indian pulao but taken a notch higher with the creaminess of the risotto. This fusion dish could be served as a stand-alone star of a meal or as a delightful accompaniment. It pairs perfectly with a crispy white wine and a side of Provencal summer vegetables to celebrate occasions. Or with a simple grilled chicken for a weeknight family meal. And when Thanksgiving rolls around, try serving it as an unexpected and elegant side dish to roast turkey.
As the mother of two wonderful boys and having a loving support from my husband Faisal, I understand the importance of mealtime. Few things compare to the joy one feels when gathering around with loved ones to share food. And dishes like Creamy Pea and Mushroom Risotto enriched with love and health benefits make these moments all the more precious.
What You’ll Need
- 5 cups vegetable stock
- 1 cup peas
- 2 cups arborio rice
- 1 cup chopped white onion
- 2 garlic cloves, minced
- 1.5 cups sliced mushrooms
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley for garnish
Method
Step One
To start your Creamy Pea and Mushroom Risotto, begin by heating the 5 cups of vegetable stock over medium heat. Once it’s hot, reduce the heat to low and keep it warm.
Step Two
In a large pan, heat the 2 tablespoons of olive oil over medium heat. Then, add the one cup of chopped white onion, minced garlic cloves and 1.5 cups of sliced mushrooms. Saute them until the mushrooms are golden brown and the onions are tender. This should take between 5-7 minutes.
Step Three
Add the 2 cups of arborio rice to the pan and saute for another 2 minutes until the rice is lightly toasted. Make sure to stir consistently to prevent any grains from burning.
Step Four
Slowly add the warm vegetable stock to the rice, a half-cup at a time. Stir the mixture after each addition and wait until the stock is mostly absorbed before adding the next half-cup. Continue this process until all the stock has been added. This step should take around 20 minutes.
Step Five
Next, add the 1 cup of peas, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pan. Mix them well with the rice and continue to cook until the peas are tender. This should take about 5 more minutes.
Step Six
Once it’s done, remove the pan from heat. Finish your Creamy Pea and Mushroom Risotto by topping it with the 1/4 cup of chopped fresh parsley. This will add color and freshness to the dish. Now it’s ready to serve and enjoy.
