Tuesday, February 23, 2010

Shiitake and Pea Risotto

I can't tell you how thrilled I was when out of the blue a couple of months ago Matt announced he liked mushrooms & wanted to try more dishes with different mushrooms in them. He would eat mushrooms in the past, if I put them in a dish, but he wasn't asking for them & we certainly weren't making anything like grilled portabella burgers. I don't what caused the turn around but I'm so glad to be able to make more dishes like this. Now if I could only get him to change his mind about eggplant....
Shiitake & Pea Risotto
I've always like mushrooms in risotto so when I saw this recipe in the new Cooking Light I marked it to make right away. It's such a great combination, the creamy risotto, the earthy mushrooms & the sweet peas. I think we'll make this again but won't bother my the more expensive shittake mushrooms & opt for some criminis instead. Matt also thinks a little prosciutto cooked with the mushrooms would be great.

By the way the March issue of Cooking Light has so many great sounding recipes in it. I can't believe how many I've marked to cook so I recommend picking it up.

Shiitake & Pea Risotto
(adapted from Cooking Light March '10)

2 1/2 c chicken or vegetable stock
1/2 T olive oil
5 oz mushroom caps, sliced (the recipe calls for shittake but go ahead & substitute crimini if you wish)
2 cloves garlic, minced
1 1/2 t fresh thyme, chopped
1/2 c frozen peas
1/2 T unsalted butter
1/2 c onion, chopped
2/3 c Arborio rice
1/2 c white wine (substitute more stock if you wish)
2 heaping T grated Parmesan, plus more for serving
salt & pepper

Bring the chicken stock to a simmer & keep simmering during cooking.

Heat the olive oil in skillet over medium-high heat. Add the mushrooms & cook until soft, 4 - 5 minutes. Add half of the minced garlic & 1/2 teaspoon on the thyme & sauté for a minute more. Turn off the heat & stir in the peas. Set aside.

Meanwhile, in a large skillet melt the butter over medium heat. Add the onion & cook until translucent. Stir in the garlic & cook for 20 more seconds. Add the rice & cook while stirring for a minute. Add the wine to the pot & cook until completely absorbed, stirring from time to time. Then add the stock about 1/3 cup at a time. Do not add the next addition until the previous has been absorbed. Make sure to stir often. When you have about one addition of the stock left to add the rice should be creamy but still have a little bite to it. Add that final amount of stock, the mushroom & peas, the remaining thyme, the Parmesan & a few grinds of fresh pepper. Cook until the cheese is melted & everything is heated through, just a minute or so. Taste for seasoning & add salt as needed.

Serve with more grated Parmesan on top.

2 servings

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2010 Kathy Lewinski

14 comments:

Peter M said...

Ta-da!!!! Another yummy risotto dish and many similarities. One of the best things about making risotto is sipping some wine while stirring.

Beth said...

My hubby eats mushrooms but is not a great lover...and he refuses to eat aubergines altogether!! Loving the risotto. I'm with Peter on the wine thing

Tangled Noodle said...

Just my luck that my subscription to CL ran out in December! But since you've recommended the March issue, it should be worth newsstand price. 8-) Happy to hear that Matt is fully on board the 'Shroom Express; with a dish like this, who wouldn't jump on?

George Gaston said...

kat & Matt... I can't wait to give this risotto a try! Many thanks...

Ben said...

I really wish Jon announced out of the blue he liked mushrooms, that'll be the day! I have to chop them very finely so he doesn't notice them, LOL

Great way to use them with rissotto!

Deborah said...

I am so glad that my husband likes mushrooms. I think we would really enjoy this.

Sarah said...

My mom's favourite dish is risotto! I'll have to make this for her one day when The Boy and His Father are not around - they hate mushrooms!

Amanda (Two Boos Who Eat) said...

I read March's issue cover to cover last night and bookmarked so many recipes, it's not even funny! They all sound delicious.

Love the risotto pictures.

grace said...

the very presence of such creamy rice and little pop-burst peas are enough to win over this mushroom-hater. :)

Mary said...

This will certainly appear on our table soon. Thanks for sharing so many great ideas and recipes. My husband also does not go for eggplant - but he loves the babaganoush from Pioneer Woman.

jillian said...

This looks awesome. My H loves mushrooms, but peas are one of the things he will not eat :)

Catherine said...

This looks delicious! Like your husband, I was once an unenthusiastic mushroom eater. Now I can't get enough of them! I have a feeling your husband will come round to the aubergine idea soon enough :)

Ashley said...

This one caught my eye, too. I've made recipes from this issue for the last 2 nights, and they both rocked, so I'm glad to hear there's another hit in here! Great photo, too :)

Kim at Rustic Garden Bistro said...

I wasn't into the movie my househusband was watching on TV last night, so I went through my pile of magazines to bookmark some recipes I wanted to try. Funny... I think I booked about half of the March '10 issue of Cooking Light, too! Looking forward to this risotto, mmmm... Hope it warms up soon! [K]

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