Mushroom And Pea Risotto With Lemon Zest Recipe

About this recipe

A creamy vegetarian risotto featuring tender mushrooms, sweet peas, and a hint of lemon zest, perfect for a satisfying dinner.

Ingredients

• 25 g Parsley
• 200 g Delichic Chicken Broth
• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 1 Pack Button Mushroom (Anabe)
• 1 Kg Riso Ellebi Arborio Rice
• 200 g Green Peas (Peeled)
• 80 g Knorr Vegetables Stock Cubes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a medium-sized saucepan, bring 5 1/2 cups of chicken broth to a simmer.
2. 2. In a large skillet over medium heat, melt 4 tablespoons of butter. Add 1 cup of diced onion and sauté until softened, about 5-8 minutes, stirring occasionally.
3. 3. Add 8 sliced button mushrooms to the skillet and sauté until tender and the juices have evaporated, about 10 minutes, stirring occasionally.
4. 4. Stir in 1 1/2 cups of arborio rice and cook for 1 minute, stirring constantly. Add 1/2 cup of vegetable stock and stir until the liquid is absorbed, about 2 minutes.
5. 5. Reduce the heat to medium-low and add 1 cup of the simmering chicken broth to the skillet. Stir gently until most of the liquid is absorbed. Continue adding the broth, 1 cup at a time, stirring until all the broth is incorporated and the rice is tender and creamy, about 29-32 minutes.
6. 6. Stir in 1 cup of peas, 1/4 cup of chopped parsley, 1 tablespoon of lemon juice, and season with salt and pepper to taste.
7. 7. Serve the risotto warm, garnished with additional parsley if desired.