Risotto al forno con funghi e piselli.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a heart-healthy alternative.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

arborio rice

🥗Healthier: brown rice

💰Cheaper: medium-grain rice

Medium-grain rice is often less expensive and still creamy.

Heat vegetable broth in a saucepan over low heat to keep warm.

Melt butter with olive oil in a large skillet over medium heat.

Add chopped onion and cook until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add arborio rice and toast for 2-3 minutes, stirring frequently.

Pour in white wine and cook until absorbed, stirring constantly.

Begin adding warm vegetable broth, one ladle at a time, stirring until absorbed before adding more.

After about 10 minutes, add sliced mushrooms and continue stirring.

When rice is nearly al dente, add peas and stir well.

Cook until rice is creamy and tender, about 18-20 minutes total cooking time.

Remove from heat and stir in grated parmesan cheese and additional butter.

Season with salt and black pepper to taste.

Garnish with chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens