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golden saffron and mushroom risotto with peas
THE GOAT OF NORTHERN ITALY
recipe by
rach
mainItalian4 servingsvegetariangluten free
1 / 2
15
prep (min)
35
cook (min)
50
total (min)
- •1.5 cups Arborio or Carnaroli rice
- •5 cups Vegetable stock, kept warm
- •1 pinch Saffron threads
- •0.5 cups Dry white wine
- •1 medium Yellow onion, finely diced
- •2 cloves Garlic, minced
- •8 oz Mushrooms (cremini or chestnut), sliced
- •1 cup Green peas (frozen or fresh)
- •3 tbsp Olive oil
- •2 tbsp Butter or vegan butter
- •0.5 cup Parmesan cheese or vegan alternative, grated
- •1 to taste Salt and black pepper