Mushroom Pea Risotto
Creamy risotto with mushrooms and peas.
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25m
See the recipe in the Cooksy Companion App
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Equipment List
- 10" non-stick skillet
- Grater
- Microwave bowl to heat up chicken broth
Ingredients
- 1 Tbsp olive oil
- 4 c chicken broth- broth should be hot (place in microwave to heat it up)
- 1/3 c white wine- pinot grigio or another similar white wine
- 2 c Risotto- uncooked - also called Arborio Rice
- 2 c mushrooms - chopped
- 1 Tbsp garlic- minced
- 2 Tbsp pancetta- diced
- 1/4 c onion- diced
- 1/2 Tbsp thyme- fresh thyme and chopped
- 1 c peas- frozen and thawed to room temperature
- Parmesan cheese- grated - to taste
Preparation Instructions
- Measure and prepare ingredients. Set aside.
- If you plan to place scallops on the top of the risotto, prepare ingredients. Find the Pan Seared Scallops Recipe in the Cooksy app.
- Place skillet on the cooktop.
Cooking Instructions
- Preheat to 251°F
- Add 1 Tbsp olive oil to pan
- Add 2 Tbsp pancetta to pan
- Stir ingredients
- Add 2 c Risotto to pan
- Stir ingredients
- Stir ingredients
- Add 1/4 c onion to pan
- Add 1 Tbsp garlic to pan
- Add 2 c mushrooms to pan
- Stir ingredients
- Add 1/3 c white wine to pan
- Add 1/2 Tbsp thyme to pan
- Add 1/3 of the warm chicken broth
- Note: Let the chicken broth soak up before adding more liquid.
- Stir ingredients
- Add 1/3 of warm chicken broth
- Stir ingredients
- Add remaining warm chicken broth
- Stir ingredients
- Stir ingredients
- Add 1 c peas to pan
- Stir ingredients
- Add grated parmesan cheese
- Remove from hear
Finishing Instructions
- Top dish with Seared Scallops- follow the Pan Seared Scallops Recipe in the Cooksy app