Lemon thyme and pea risotto with sauteed wild mushrooms


There is a great mushroom stall at Marrickville markets that is ever so inviting. I bought some trumpet, swiss brown and portobellini mushrooms and sautéed them in white wine and olive oil.

To make the risotto

4 cups of vegetable stock
1/2 cup white wine
Grated half a lemon rind
1 onion finely chopped
1 glove crushed garlic
1/2 cup of grated parmesan
1/2 cup peas
Handful of thyme – leaves removed from stalks
1 cup arborio rice
3 tablespoons of olive oil

In a frying pan heat olive oil and sauté onion, garlic and lemon rind for a couple of minutes on medium-high heat until softened and flavours are released. Add in rice and stir until rice is coated in oil and looks translucent. Add in white wine and stir through. Then add in stock gradually, continuously stirring until it all has been absorbed by the rice. Once the rice is tender and done add in peas, thyme and parmesan.

Serve topped with mushrooms and shaved parmesan.

Buon appetito!

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~ by idevour on October 18, 2011.

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