This creamy risotto always hits the spot!
Risotto is known for being really hard to cook but it’s actually not at all. With a couple of easy steps to follow, you can easily make it I promise ????
The best part is that it’s cooked in the one pan so it makes the perfect weeknight dinner.
*Important tips are to use hot vegetable broth and add the broth one ladle at a time
More tips + recipe:
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#risotto #mushroomrisotto #mushroompearisotto #italianfood #italian #easyrecipe #healthyrecipes #vegetarian #mushrooms
How to make Mushroom Tomato Pasta - Mushroom Tomato Pasta - Easy Mushroom Pasta - Penne Pasta Tomato
How to make Mushroom Tomato Pasta - Mushroom Tomato Pasta - Easy Mushroom Pasta - Penne Pasta Tomato
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Pizza,pasta,lasagne,pesto,olive oil,olives,hummus,greek food,piella,spanish food,lamb,roast pork,calzone,penne,spaghetti,vongole,tuna,pollo,pomodori,tonno,ragu,pasta sauce,salad,riso,mozzarella,halumi,arabic,grilled,grill,beef steak,fried chicken,fried fish
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Orzo with Sautéed Mushrooms & Peas: A Taste of Comfort | Let's Cook Together! | Friar Chef | S1E2
Whet your appetite for a comforting culinary journey with us on #FriarChef! Join in as we prepare a delightful Orzo with Sautéed Mushrooms & Peas. Let's share in the joy of cooking, and the pleasure of tasting together! #ComfortFood #CulinaryAdventure #CookWithUs #S1E2
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
½ teaspoon Kosher salt
½ teaspoon black pepper
3 garlic cloves, minced
3 tablespoons unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups chicken stock
You can also use seafood stock or boiling water, per your preference
3 tablespoons finely chopped parsley
½ diced mushrooms
1 cup peas
Instructions:
Add 2 tablespoons of butter, olive oil, and garlic to a medium skillet, set over medium heat.
When the butter starts to bubble, add the orzo and salt and cook, stirring often, until the orzo is toasted, about 2 minutes. (Adjust heat as necessary to prevent the garlic from burning.)
Carefully add wine – it will bubble – and stir until absorbed, about one minute.
Stir in chicken stock, reduce heat to low, cover, and cook until orzo is al dente, about 15-20 minutes.
Meanwhile, in a medium saucepan, melt the rest of the butter and sauté the mushrooms until they are browned on all sides.
While the mushrooms sauté, chop your parsley and zest your lemons.
Add frozen peas and gently sauté, for 1 minute, making sure the peas do not cook fully. (They will continue to cook in the orzo.)
When orzo has cooked, stir in mushrooms and peas, lemon zest, and lemon juice.
Sprinkle with parsley, season with salt and pepper, and serve hot. Enjoy!