Pea, ricotta and mushroom risotto
Indulge in the delectable flavors of Pea, Ricotta, and Mushroom Risotto – a creamy, comforting dish that combines the earthiness of mushrooms, the creaminess of ricotta, and the freshness of peas. This unique recipe delivers a symphony of flavors and textures that will tantalize your taste buds. Discover the joy of cooking this flavorful risotto that’s perfect for a cozy meal at home.
Ingredients:
- Arborio rice: 1 cup (240g)
- Mushrooms, sliced: 1 cup (150g)
- Frozen peas: 1/2 cup (75g)
- Ricotta cheese: 1/2 cup (120g)
- Onion, finely chopped: 1/2
- Garlic cloves, minced: 2
- Vegetable broth: 4 cups (960ml)
- Olive oil: 2 tablespoons (30ml)
- Butter: 2 tablespoons (30g)
- Parmesan cheese, grated: 1/4 cup (30g)
- Salt and pepper to taste
Time Required:
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total: 40 minutes
Serves: 2
Nutritional Facts per Serving:
- Calories: 550
- Carbohydrates: 82g
- Protein: 15g
- Fat: 18g
- Fiber: 5g
Instructions:
- In a saucepan, heat olive oil and melt butter over medium heat.
- Add chopped onion and minced garlic. Sauté until translucent.
- Add sliced mushrooms and cook until they release their moisture and turn golden brown.
- Stir in Arborio rice and cook for a couple of minutes until the edges turn translucent.
- Gradually add vegetable broth, one ladleful at a time, while stirring constantly. Allow each ladleful to be absorbed before adding more.
- Continue this process until the rice is creamy and cooked to an al dente texture.
- Stir in frozen peas and cook for a few minutes until they are heated through.
- Remove from heat and gently fold in ricotta cheese and grated Parmesan.
- Season with salt and pepper according to taste.
- Cover and let the risotto rest for a couple of minutes before serving.
Tips:
- Customize the recipe by adding fresh herbs like basil or mint for an extra layer of flavor.
- For added creaminess, drizzle a bit more olive oil or a dollop of ricotta on top before serving.
Suggestions:
Serve the Pea, Ricotta, and Mushroom Risotto as a satisfying main course. Pair it with a side of mixed greens or a light salad to balance the flavors. Enjoy this delightful dish with a glass of crisp white wine to elevate your dining experience.
FAQs
1. What type of rice works best for risotto?
Arborio rice is the most commonly used variety for risotto due to its high starch content, which gives the dish its creamy texture. Carnaroli and Vialone Nano are other types of Italian short-grain rice that can also be used.
2. Can I use fresh peas instead of frozen peas?
Yes, fresh peas can be a delightful substitute. If using fresh peas, they might need a slightly longer cooking time compared to frozen ones.
3. Is there a vegan alternative to ricotta cheese?
Certainly! You can use almond or cashew-based ricotta alternatives, which are available in most health food stores. Alternatively, you can blend soaked cashews with nutritional yeast, lemon juice, and a pinch of salt to create a homemade vegan ricotta substitute.
4. How do I know when the Arborio rice is cooked to al dente?
The rice should be tender but still have a slight bite to it. It shouldn’t be too soft or mushy. The entire cooking process typically takes about 18-20 minutes.
5. What other types of mushrooms can I use for this recipe?
While the recipe suggests regular mushrooms, you can experiment with varieties like shiitake, cremini, or porcini for deeper flavors.
6. How can I enhance the umami flavor of the risotto?
You can add a splash of white wine after sautéing the rice or include a teaspoon of truffle oil for a luxurious touch.
7. Is it essential to stir the risotto constantly while adding broth?
Continuous stirring helps to release the starch from the rice, ensuring the risotto has a creamy consistency. While you don’t need to stir non-stop, frequent stirring is recommended to achieve the desired texture.
8. Can I prepare this risotto in advance?
While risotto is best served fresh, if you’re prepping ahead, cook it until it’s almost done and save the final few ladlefuls of broth and the cheese addition for just before serving.
9. What can I substitute for vegetable broth?
Chicken or beef broth can be used as a replacement for vegetable broth. If opting for a vegetarian dish, mushroom broth is another flavorful alternative.
10. How can I ensure my risotto remains creamy and doesn’t become too thick?
If the risotto thickens upon standing, you can add a bit of warm broth or hot water and stir it in before serving to bring back its creamy consistency.
PEA, RICOTTA AND MUSHROOM RISOTTO
Nutritions
Ingredients
- Arborio rice: 1 cup 240g
- Mushrooms sliced: 1 cup (150g)
- Frozen peas: 1/2 cup 75g
- Ricotta cheese: 1/2 cup 120g
- Onion finely chopped: 1/2
- Garlic cloves minced: 2
- Vegetable broth: 4 cups 960ml
- Olive oil: 2 tablespoons 30ml
- Butter: 2 tablespoons 30g
- Parmesan cheese grated: 1/4 cup (30g)
- Salt and pepper to taste
Instructions
- In a saucepan, heat olive oil and melt butter over medium heat.
- Add chopped onion and minced garlic. Sauté until translucent.
- Add sliced mushrooms and cook until they release their moisture and turn golden brown.
- Stir in Arborio rice and cook for a couple of minutes until the edges turn translucent.
- Gradually add vegetable broth, one ladleful at a time, while stirring constantly. Allow each ladleful to be absorbed before adding more.
- Continue this process until the rice is creamy and cooked to an al dente texture.
- Stir in frozen peas and cook for a few minutes until they are heated through.
- Remove from heat and gently fold in ricotta cheese and grated Parmesan.
- Season with salt and pepper according to taste.
- Cover and let the risotto rest for a couple of minutes before serving.
Notes
- Customize the recipe by adding fresh herbs like basil or mint for an extra layer of flavor.
- For added creaminess, drizzle a bit more olive oil or a dollop of ricotta on top before serving.
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