Lemon Risotto with Pea Puree and Mushrooms

Lemon Risotto with Pea Puree and Mushrooms
 
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Ingredients

Ingredients
Method
 
  • Recipe (for 4)
  • 1 1/2 cup of rice
  • 4 cups of chicken stock
  • 1 cup of thawed frozen peas
  • 1/2 lemon, juice and zest
  • 3 shallots, diced finely
  • 3 garlic cloves, crushed
  • 1 teaspoon of dried oregano
  • 1 glass of good quality white wine
  • 2 tablespoons of butter
  • A large handful of cremini mushrooms
  • 4 sprigs of fresh thyme
  • Extra Virgin Olive Oil
  • Salt and freshly ground pepper
  • 1/2 cup of freshly grated Parmesan, and extra for serving
Recipe found at www.chocolateshavings.ca Recipe (for 4) 1 1/2 cup of rice 4 cups of chicken stock 1 cup of thawed frozen peas 1/2 lemon, juice and zest 3 shallots, diced finely 3 garlic cloves, crushed 1 teaspoon of dried oregano 1 glass of good quality white wine 2 tablespoons of butter A large handful of cremini mushrooms 4 sprigs of fresh thyme Extra Virgin Olive Oil Salt and freshly ground pepper 1/2 cup of freshly grated Parmesan, and extra for serving In a pot, bring the stock to a boil, reduce to a low simmer. In a saucepan, add the butter and a good drizzle of olive oil on medium low heat. Once the butter is melted, add the shallots, the garlic, 2 sprigs of thyme and the oregano. Once the shallots have softened (about 2 minutes), add the rice and coat with the butter, stirring until the rice looks lightly toasted. Add the wine and gently stir. Once the wine has almost evaporated, add the stock, ladle by ladle. Keep adding stock once it has almost evaporated in the pan. Season with salt and pepper. In the meantime, heat some olive oil on medium high heat in a separate pan. Add the 2 remaining sprigs of thyme. Add the chopped mushrooms. Season with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through. Reserve. In a mortar, add the peas, lemon juice and zest, a good drizzle of olive oil and salt and pepper. Crush with the pestle until the mixture binds together but is still chunky. Reserve. While you are making the pea puree and cooking the mushrooms, keep a constant eye on the rice, keep adding stock and stirring gently. After about 12 minutes, taste and adjust seasoning (do not put too much salt because the Parmesan is quite salty). Once the rice is cooked, add the mushrooms and Parmesan. Fold them in gently. Add the pea puree just long enough for it to be cooked through. Serve immediately, with shaved Parmesan and a drizzle of olive oil. Enjoy!

Lemon Risotto with Pea Puree and Mushrooms

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This recipe was uploaded by chocolateshavin

 
 

Method


Recipe found at www.chocolateshavings.ca Recipe (for 4) 1 1/2 cup of rice 4 cups of chicken stock 1 cup of thawed frozen peas 1/2 lemon, juice and zest 3 shallots, diced finely 3 garlic cloves, crushed 1 teaspoon of dried oregano 1 glass of good quality white wine 2 tablespoons of butter A large handful of cremini mushrooms 4 sprigs of fresh thyme Extra Virgin Olive Oil Salt and freshly ground pepper 1/2 cup of freshly grated Parmesan, and extra for serving In a pot, bring the stock to a boil, reduce to a low simmer. In a saucepan, add the butter and a good drizzle of olive oil on medium low heat. Once the butter is melted, add the shallots, the garlic, 2 sprigs of thyme and the oregano. Once the shallots have softened (about 2 minutes), add the rice and coat with the butter, stirring until the rice looks lightly toasted. Add the wine and gently stir. Once the wine has almost evaporated, add the stock, ladle by ladle. Keep adding stock once it has almost evaporated in the pan. Season with salt and pepper. In the meantime, heat some olive oil on medium high heat in a separate pan. Add the 2 remaining sprigs of thyme. Add the chopped mushrooms. Season with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through. Reserve. In a mortar, add the peas, lemon juice and zest, a good drizzle of olive oil and salt and pepper. Crush with the pestle until the mixture binds together but is still chunky. Reserve. While you are making the pea puree and cooking the mushrooms, keep a constant eye on the rice, keep adding stock and stirring gently. After about 12 minutes, taste and adjust seasoning (do not put too much salt because the Parmesan is quite salty). Once the rice is cooked, add the mushrooms and Parmesan. Fold them in gently. Add the pea puree just long enough for it to be cooked through. Serve immediately, with shaved Parmesan and a drizzle of olive oil. Enjoy!
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