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Mushroom and Spring Vegetable Risotto with Parmesan

Mushroom and Spring Vegetable Risotto with Parmesan
Recipe Date:
March 1, 2017
Cook Time:
Imperial (US)
Chef – Sharon Freeman of Perfect Picnics, McMinnville
  • 6 to 7 cups chicken or vegetable broth or stock, as needed
  • Salt and fresh-ground pepper
  • 2 T extra-virgin olive oil
  • ½ cup finely chopped onion or 2 shallots, minced
  • ¾ to 1lb. small cremini mushrooms, cleaned and sliced
  • 2 garlic cloves, minced
  • 2 tsp. fresh thyme leaves
  • 1½ cups arborio or carnaroli rice
  • ½ cup dry white wine
  • 1 cup frozen peas
  • 1 cup asparagus, tough stocks removed, cut in ½-inch pieces
  • 2 T chopped fresh parsley
  • ¾ cup grated Parmesan, or a mixture of Parmesan & Pecorino Romano
  • Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  • Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  • Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are browned and liquid evaporates. Taste and adjust seasoning.
  • Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  • Add peas and asparagus and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  • Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates, top with extra cheese.