Recipe: Risotto with Mushrooms and Sugar Snap Peas

Chris’s parents sent us some dried morels that they had foraged out in Ohio over the weekend, and my immediate first thought was that we needed to make a morel risotto.  This recipe would work great with any mushrooms, fresh or dried.  I love a mushroom risotto, and I was very excited to get to make it last night. 

We made this springtime-inspired version last night featuring the re-hydrated morels and sugar snap peas that we bought at the Farmer’s Market.  We used mostly ingredients that we had on hand, so I listed some possible substitutions in the ingredients panel.  Unfortunately, there are no substations for the Arborio rice for risotto – that’s the only non-negotiable item for this recipe!

Recipe down below along with photos!

Risotto with Mushrooms and Sugar Snap Peas

Ingredients:

  • 6 spring onions/scallions, chopped finely
    • Can sub out for ½ of a white/yellow onion, chopped finely
  • 6 dried morel mushrooms, rehydrated in 1 cup boiling water
    • Can sub out for any dried mushrooms, or use fresh mushrooms without the rehydration step.
  • 1 cup Arborio Rice
  • ½ cup white wine (optional)
  • 2-3 cups chicken stock or broth
  • 1 ½ cups sugar snap peas, cut into bite-sized pieces
    • Can sub for frozen or fresh peas
  • ¼ cup goat cheese (chevre)
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt to taste

Method:

  1. Add the olive oil to a pan with a wide bottom (a large saute pan, stock pot, or Dutch oven will work), and heat until warm over medium heat.
  2. Once the oil has warmed up, add the onions and stir.  Cook until translucent, about 1 minute for spring onions.
    1. This will take about 3-5 minutes with a typical white/yellow onion.
  3. Add the rice to the pan and stir over medium heat to toast the rice, about 3 minutes.
  4. Add the morel mushrooms to the pan and cook for another two minutes.
  5. Add the white wine (if using), and stir vigorously until all of the wine has evaporated or absorbed into the rice.  Proceed when there is no more visible liquid in the pan.
    1. Add any mushroom water left over from rehydrating the mushrooms, if you have it!  Stir and allow to absorb into the rice before proceeding.
  6. Add the chicken broth a ½ cup at a time, and stir thoroughly to combine.  Allow the liquid to absorb into the rice before adding more chicken broth.
  7. Repeat adding the chicken broth, stirring, and absorbing until the rice is mostly cooked.  Check the done-ness of the rice by tasting.  The rice should be mostly tender with a tiny bit of hardness left in the center.  At this stage, stop adding the chicken broth and proceed.
  8. Add the sugar snap peas, stir to combine.  If risotto looks too dry, add a little more chicken broth to thin out.  Cook for about 2 minutes to cook the snap peas through.
  9. Add the goat cheese and parmesan cheese, stir to combine.  Remove pan from heat, cover, and allow to sit for about 3-5 minutes. 
    1. This allows all the cheese to fully melt, the peas to cook through, and all of the flavors a chance to meld together.
  10. Remove the lid and stir one final time.  The result should be a very creamy pot of perfectly cooked rice, mushrooms, and peas!
  11. Season with additional salt, if needed.
  12. Serve and enjoy!

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