Mushroom risotto with peas nyt

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.

This recipe, adapted from the slow-cooking maven Lorna Sass, proves that pressure cookers shouldn’t be associated with overcooked food. The rice turns out perfectly in the end, and you save a lot of time and effort. It’s finished off with peas for a bit of color, and the usual cheese, salt and pepper. It’s a meal that will justify buying that pressurized pot.

This Mushroom and Pea Risotto recipe is flavorful, comforting, and absolutely delicious. It features tender sautéed mushrooms and bright peas studded throughout this creamy, dreamy risotto.

This creamy Mushroom Pea Risotto recipe is a delicious Italian rice with Parmesan cheese. Serve as a side or main course. Gluten free and vegetarian. #risotto #italianrecipes #glutenfree

Turkey makes an unexpected but welcome addition to this traditional risotto.

Mushroom Risotto is soft short-grained rice that is cooked in broth with flavorful button mushrooms and sweet peas. The flavor combination is incredible and it's the perfect side dish for any protein!