I’m giddy about today…It might be Thursday, but guess what? It’s one day closer to the weekend and this weekend will be special.
Why is this weekend particularly special? Well, I’m going to be speaking at Utah’s Home and Garden Show at the Sandy Expo. I’m speaking Saturday night and Sunday afternoon. Totally stoked. Never spoken at the event, so I might be a little nervous about it. Okay, I’m a LOT nervous. My leg has been bouncing up and down like an uncontrollable bouncing ball while working on my PPT. They asked me to speak (and demonstrate) time-saving cooking tips for busy parents. I will be concentrating my presentation on the slow cooker and demonstrate making bread in the Crock Pot.
The slow cooker is my best friend. Best pals. Tied to the hip. Taking away my slow cooker is like cutting off my right arm. When life gets hectic and our family is going in all kinds of directions, I break out the slow cooker so we have nice meals to arrive home to.
This recipe for mushroom risotto with peas is no different. It’s made in the Crock Pot. You might be asking “what is risotto?” It’s an Italian dish. Arborio (or any other kind of risotto rice) is cooked slowly in this dish with stock and when done, topped with freshly grated Parmesan or asiago cheese. It’s not like your ordinary flaky rice when cooked; it’s a rich, creamy and delicious dish.
I made the family this delicious Salmon meal and complimented it with Mushroom Risotto with Peas. For me, it was my main dish (think vegetarian here) with a nice salad and bread. It was a very simple meal to put together. The fish took all about 20 mins to cook and the rice was finished when we came home for dinner.
- 3 tablespoons olive oil
- 3 cups (8 ounces) sliced mushrooms
- 1/3 cup sliced shallots or chopped onion
- 2 cloves garlic, minced or pressed
- 1 3/4 cups uncooked arborio rice
- 4 cups chicken broth
- 3/4 cup dry white wine
- 1/2 teaspoon ground black pepper
- 2/3 cups fresh peas or thawed frozen peas
- Parmesan or Asiago cheese (optional)
- Warm oil in a large skillet over medium heat. Add mushrooms, shallots and garlic. Saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and the liquid from the mushrooms is evaporated.
- Stir in uncooked rice and cook for an extra minute.
- Transfer mixture to a 3 1/2 to 4-quart slow cooker. Mix in broth, wine, and pepper.
- Cover and cook on low heat for about 2 3/4 hours or on high heat for 1 1/4 hours or until rice is fork tender.
- Stir in peas and top with cheese. Serve immediately.
Recipe adapted from BH&G Special Interest Holiday Slow Cooker 2013