Ingredients
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For the risotto:
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1 cup arborio rice (white or brown)
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3 cups vegetable broth (low sodium)
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1/4 cup dry white wine (optional)
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1 tablespoon extra virgin olive oil
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 teaspoon dried thyme leaves
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1/4 teaspoon ground black pepper
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1 pound button mushrooms, thinly sliced
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Salt to taste
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1 can (15 ounces) baby lima beans or green peas, drained and rinsed
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Frozen peas, for garnishing
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For the pea puree:
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1 cup frozen peas
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1/4 cup unsweetened almond milk
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1 tablespoon lemon juice
Directions
Subtitle: A Delicious, Flavorful, and Healthy Vegetarian Dish Inspired by Italian Cuisine
Description: This creamy mushroom and pea risotto is a perfect blend of Italian flavors and nutritious ingredients. Made with arborio rice, fresh herbs, and protein-rich mushrooms, this dish is both satisfying and easy to prepare. Serve hot as a main course or enjoy as a side dish at your next dinner party!
Ingredients:
For the risotto:
– 1 cup arborio rice (white or brown)
– 3 cups vegetable broth (low sodium)
– 1/4 cup dry white wine (optional)
– 1 tablespoon extra virgin olive oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme leaves
– 1/4 teaspoon ground black pepper
– 1 pound button mushrooms, thinly sliced
– Salt to taste
– 1 can (15 ounces) baby lima beans or green peas, drained and rinsed
– Frozen peas, for garnishing
For the pea puree:
– 1 cup frozen peas
– 1/4 cup unsweetened almond milk
– 1 tablespoon lemon juice
Instructions:
1. Begin by making the pea puree. Place the frozen peas, almond milk, and lemon juice in a blender and purée until smooth. Set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Pour in the wine (if using), stirring constantly until fully absorbed.
5. Add the arborio rice and cook, stirring frequently, for about 2 minutes. The rice will start to become opaque.
6. Gradually add the vegetable broth, 1/2 cup at a time, stirring continuously after each addition until the liquid has been absorbed before adding more. This process should take approximately 20-25 minutes.
7. Once the rice is tender but still slightly firm, stir in the mushrooms, baby lima beans, and salt. Cook for an additional 2-3 minutes.
8. Remove the saucepan from the heat and stir in the pea puree until well combined. Cover the pan and let sit for 2-3 minutes.
9. Fluff the risotto with a fork and serve immediately, garnished with freshly chopped parsley and frozen peas. Enjoy!
Nutrition Facts (per serving):
Calories: 325 | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 411mg | Fiber: 5g
Difficulty Level: Easy
Total Time Needed: 45 minutes
Steps
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1
Done
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Begin by making the pea puree. Place the frozen peas, almond milk, and lemon juice in a blender and purée until smooth. Set aside. |
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2
Done
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Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. |
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3
Done
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Stir in the garlic and cook for another minute. |
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4
Done
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Pour in the wine (if using), stirring constantly until fully absorbed. |
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5
Done
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Add the arborio rice and cook, stirring frequently, for about 2 minutes. The rice will start to become opaque. |
|
6
Done
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Gradually add the vegetable broth, 1/2 cup at a time, stirring continuously after each addition until the liquid has been absorbed before adding more. This process should take approximately 20-25 minutes. |
|
7
Done
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Once the rice is tender but still slightly firm, stir in the mushrooms, baby lima beans, and salt. Cook for an additional 2-3 minutes. |
|
8
Done
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Remove the saucepan from the heat and stir in the pea puree until well combined. Cover the pan and let sit for 2-3 minutes. |
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9
Done
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Fluff the risotto with a fork and serve immediately, garnished with freshly chopped parsley and frozen peas. Enjoy! |
