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Mushroom-Pea Risotto

 
One serving costs about $1.36

$1.36 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish Mediterranean,Italian,European
spoonacular Score:58%

Spoonacular Score: 58%

 

You can never have too many side dish recipes, so give Mushroom-Pea Risotto a try. One serving contains 218 calories, 9g of protein, and 3g of fat. This recipe serves 8 and costs $1.36 per serving. If you have mushrooms, olive oil, onions, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Try Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and Mushroom Risotto for similar recipes.

Ingredients

Servings:
1.5 cups
1.5 cups arborio rice
arborio rice
6 cups
6 cups chicken broth
chicken broth
2 cloves
2 cloves garlic
garlic
1 tsp
1 tsp olive oil
olive oil
2 cups
2 cups diced onions
diced onions
0.67 cup
0.67 cup parmesan
parmesan
1 cup
1 cup frozen green peas
frozen green peas
some
some salt and pepper
salt and pepper
8 ounces
8 ounces white mushrooms
white mushrooms
1.5 cups arborio rice
1.5 cups
arborio rice
6 cups chicken broth
6 cups
chicken broth
2 cloves garlic
2 cloves
garlic
1 tsp olive oil
1 tsp
olive oil
2 cups diced onions
2 cups
diced onions
0.67 cup parmesan
0.67 cup
parmesan
1 cup frozen green peas
1 cup
frozen green peas
some salt and pepper
some
salt and pepper
8 ounces white mushrooms
8 ounces
white mushrooms

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Bring broth to a simmer, remove from heat and cover.
  2. Heat oil in a large skillet over medium heat. Add onions and saute until tender, about 10 minutes. Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent.
  3. Reduce heat to medium-low. Add vermouth and cook until the liquid is absorbed. Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy.
  4. Add peas and Parmesan, season to taste with salt and pepper.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.45
Ingredient
1.5 cups arborio rice
6 cups chicken broth
2 cloves garlic
1 teaspoon olive oil
2 cups diced onions
⅔ cups parmesan
1 cup frozen green peas
8 ounces white mushrooms
Price
$2.25
$4.53
$0.13
$0.05
$0.70
$1.40
$1.29
$1.26
$11.62

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
218k Calories
8g Protein
3g Total Fat
38g Carbs
16% Health Score
Limit These
Calories
218k
11%

Fat
3g
5%

  Saturated Fat
1g
10%

Carbohydrates
38g
13%

  Sugar
3g
4%

Cholesterol
5mg
2%

Sodium
976mg
42%

Get Enough Of These
Protein
8g
17%

Manganese
0.62mg
31%

Vitamin C
23mg
28%

Folate
111µg
28%

Vitamin B1
0.31mg
21%

Vitamin B3
3mg
20%

Phosphorus
173mg
17%

Selenium
10µg
15%

Iron
2mg
14%

Copper
0.27mg
13%

Calcium
126mg
13%

Vitamin B2
0.21mg
13%

Fiber
2g
12%

Potassium
373mg
11%

Vitamin B5
1mg
10%

Vitamin B6
0.2mg
10%

Zinc
1mg
8%

Magnesium
26mg
7%

Vitamin K
5µg
5%

Vitamin A
208IU
4%

Vitamin B12
0.18µg
3%

covered percent of daily need

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