Roasted Mushroom Risotto Recipe
mushroom mélange, english peas, fine herbs
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Ingredients
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Mushrooms
Risotto
Method
Roasting Mushrooms
- 1
Prepare and Roast the Mushrooms
Preheat your oven to 200°C (400°F). Clean the mixed mushrooms and slice them into even pieces. In a bowl, toss the mushrooms with olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet.
- 2
Bake the Mushrooms
Roast the mushrooms in the preheated oven for 20 minutes, or until they are golden brown and tender. Once done, remove from the oven and set aside.
Cooking Risotto
- 3
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it is simmering. Keep it warm on low heat as you cook the risotto.
- 4
Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- 5
- 6
Deglaze with Wine
Pour in the dry white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- 7
Add Broth Gradually
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 8
Incorporate Peas and Mushrooms
Stir in the roasted mushrooms and English peas into the risotto during the last 5 minutes of cooking. Mix well to combine.
- 9
Finish with Cheese and Herbs
Once the rice is cooked to your liking, remove from heat and stir in the grated Parmesan cheese and chopped fresh herbs. Season with additional salt and pepper to taste.