Easy white wine risotto with mixed wild mushrooms and peas
- adapted from Chloe’s Vegan Italian Kitchen.
This risotto was so velvety and creamy with a hint of zest from the clean-crafted white wine I used. I didn’t want to open an entire bottle of wine so I used a small single-serving 14K can. One of the many reasons to have these little guys on hand!
Risotto can sometimes be tedious with all of the constant stirring. So I suggest sipping on some clean-crafted wine and listening to your favorite podcast while tending to the rice. I paired this dish with the 2019 The Greeter Chardonnay from Paso Robles, CA.
6 cups vegetable broth
3 tbsp olive oil
1 onion, diced
16 ounces mixed wild mushrooms
2 garlic cloves, minced
1 cup arborio rice
1 can 14k white wine
1/2 cup frozen peas
1/4 cup fresh parsley, chopped
In a medium saucepan, heat the broth to simmer and let it simmer while you prepare the rest of the recipe.
Heat a large skillet over medium heat and 1 tbsp of olive oil. Sauté the onions, mushrooms, and garlic until soft. Stir in the rice and canned wine and let cook until the wine is evaporated.
Stir in 1 cup of broth at a time over low heat. Stir often until all of the liquid is absorbed by the rice. Repeat with another cup of broth and continue stirring until all of the broth is used.
When all of the broth is used stir in peas, parsley, salt, and pepper to taste.