Pea and Mushroom Risotto.
My Pea and Mushroom Risotto is actually a fusion of the classic Italian risotto ingredients, like butter and parmesan cheese, with Tunisian harissa and preserved lemon! The flavor of this classic rice dish is just amazing with the addition of these North African ingredients! Lemon juice and mint keep this dish bright and butter and cheese keep it classically creamy! Make my Pea and Mushroom Risotto as a main entrée or as a side dish to lamp chops, chicken or fish. I made this delicious dish for Easter along with a fresh green salad and lamb chops; but you can make it anytime of the year! Enjoy!
1/4 cup extra virgin olive oil
1 cup chopped organic mushrooms
2 organic green onions, chopped
1&1/2 cups carnaroli or aborio rice
1/2 cup dry white wine
1 package organic green peas, thawed
4 cups unsalted chicken or vegetable broth, divided
Himalayan salt and veggie pepper to taste
1/2 teaspoon shallot powder or 1 fresh shallot, chopped
1/2 teaspoon dried thyme leaves
1 slice of preserved lemon, chopped
2 teaspoons harissa paste
2 teaspoon dried mint, crushed
4 ounces organic whole sugar snap peas or pea pods
6-8 organic grape tomatoes, cut in half
2 tablespoons unsalted butter
1/2 cup grated or shredded parmesan cheese
Juice of one organic lemon
In a large chef’s pan, heat the oil to medium high
Add in the onions and mushrooms, sauté
Add in the rice, salt, pepper and thyme, sauté until pearly white
Stir in the wine and peas, cook until liquid is absorbed
Add in 1/2 of the broth, shallot, preserved lemon, harissa and mint
Lower heat and cover, stirring frequently
When liquid is absorbed, add in the rest of the broth
Cover and stir cook until liquid is not quite absorbed
Add the whole peas and tomatoes
Continue to cook stir until liquid is just about absorbed
Stir in the butter and parmesan cheese and lemon juice
Turn off the heat, cover the pan and let rest
Serve my Pea and Mushroom Risotto with lamb, chicken or fish or just by itself! Enjoy!
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