Finely chopped dill, lemon zest and sweet peas add a fresh counterpoint to earthy mushrooms in this creamy risotto.
Author: Adapted from Breville
Recipe type: Main Course
Serves: 4
Ingredients
2 tbsp olive oil
3 tbsp butter, divided
⅓ cup finely chopped shallots
14 oz sliced assorted mushrooms
1¾ cup (rice cup) short-grain rice
½ cup (rice cup) dry white wine
4 cups (rice cup) vegetable or chicken stock
½ cup (rice cup) grated Parmesan cheese
½ cup frozen peas, thawed
3 tbsp finely chopped fresh dill
1 tsp lemon zest
Salt and pepper to taste
Instructions
Heat the removable pot of the Breville Risotto Plus for 3 minutes by pressing Saute and then Start/Cancel to activate.
Add oil and 1 tbsp butter. Once the butter is melted, add shallots and cook for 3-4 minutes or until shallots are soft, stirring occasionally.
Add mushrooms, and cook, covered, for 7-10 minutes or until mushrooms are soft and most of the liquid has evaporated. Add rice and saute for 2-3 minutes.
Stir in the wine and cook, uncovered, until the wine is absorbed. Press the Start/Cancel button to deactivate the Saute mode.
Stir in the stock, then turn on the risotto mode by pressing the Risotto button and the Start/Cancel button. Cover and cook until the Risotto cycle is done - this will take around 20-25 minutes.
Stir in the reserved butter, Parmesan, peas, dill and lemon zest. Adjust seasoning to taste with salt and pepper. Serve immediately with a sprinkling of dill for garnish.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/rice-rice-baby-mushroom-and-pea-risotto-and-a-review-of-the-breville-risotto-plus/