Risotto (Mushrooms, chickpeas)
Prepare a creamy risotto with mushrooms and chickpeas using arborio rice, simmered in broth and finished with parmesan.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Arborio Rice | 400 | Grams |
| Mushrooms (sliced) | 300 | Grams |
| Chickpeas (drained and rinsed) | 1 | Can |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Vegetable Broth (warm) | 1.2 | Liters |
| Parmesan Cheese (grated) | 100 | Grams |
| Butter (unsalted) | 50 | Grams |
| Olive Oil | 2 | Tbsp |
| White Wine | 150 | Milliliters |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (chopped) | 1 | Bunch |
Instructions
- Heat olive oil and half of the butter in a large pan over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft.
- Add the arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, add the chickpeas to the risotto.
- Continue adding broth and stirring until the rice is creamy and cooked to al dente, about 18-20 minutes total.
- Remove the pan from heat and stir in the remaining butter and grated parmesan cheese.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped parsley before serving.
Prep
- Warm the vegetable broth before starting the risotto.
Kitchen equipment
Large PanLadle