For the short season when fresh peas appear at farmer’s markets around the country, this pea-studded risotto swirled with crispy enoki mushrooms makes a stunning first or main course paired with either pinot grigio or chardonnay.
| Level: | None |
| Yield: | 4 as a main course, 6 as a first course |
Ingredients
- 3 tablespoons olive oil
- 7 ounces enoki mushrooms
- 1 large onion, finely chopped
- 2 cloves garlic, smashed
- 2 cups Arborio rice (about 14 ounces)
- 12 ounces dry white wine
- 5 cups warm chicken broth
- Sea salt
- 1 pound fresh peas, shelled (about 1 cup peas)
- 4 tablespoons unsalted butter
- 4 ounces grated Parmesan
- Crusty bread, for serving
Instructions
- 1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
- 2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
- 3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
- 4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 941 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 30 g |
| Cholesterol | 59 mg |
| Sodium | 1574 mg |