Mushroom risotto

Mushroom risotto

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  1. Rice 2 cups
  2. Champignons 500 gr
  3. Bulbs 2 pcs.
  4. 4 cloves of garlic
  5. Dry thyme 1/2 tsp
  6. Dry white wine 1/2 cup
  7. Frozen green peas 1 cup
  8. Grated Parmesan cheese 1 cup
  9. Salt to taste
  10. Pepper to taste
  11. Olive oil to taste
  12. Butter 2 tbsp
  13. Chicken broth 1.5 l
  • Main Ingredients: Peas, Mushrooms, Rice
  • World CuisineItalian Cuisine


Chop the onion finely. Cut the mushrooms into slices. In a saucepan, fry the onions in olive oil until transparent. Add 1 tbsp. butter and fall asleep mushrooms.
When the mushrooms start juice add dry thyme and garlic. When the mushrooms are almost ready to add salt and pepper to taste.
Put the fried mushrooms in another dish. In a pan where the mushrooms were fried, melt 1 tbsp. butter. Fry rice a little. Add wine and stirring to make rice fully absorbed. After this, add one scoop of boiling chicken broth, stirring constantly until rice is ready.
Add green peas and grated Parmesan cheese. When serving, sprinkle with finely chopped parsley.