Risotto Bianco with Enoki and Fresh Peas
- Level: None
- Yield: 4 as a main course, 6 as a first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 941
- Total Fat
- 34
- Saturated Fat
- 14
- Carbohydrates
- 113
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 30
- Cholesterol
- 59
- Sodium
- 1574
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
Directions
- 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.