KG-Style Mushroom, Pea & Corn Risotto

Okay, my second post of the day. After a dry spell, I'm on a roll now, aren't I? ;) 

I made risotto last night and *I have pictures*! Yay!! I finally remembered to have my camera on-hand before consuming the food or packing it up in drab Tupperware, lol.

Okay, I just have to say one thing upfront. I don't know what it is with me but for some odd, unexplicable reason, I always find that I have to cook my risotto for about 4-5 times longer than what most recipes state. Case in point: last night, I cooked my risotto for over 1.5 hours! But anyway, they turned out well and my sister enjoyed them (even though she is not normally a fan of risotto).

So here is the recipe.

Mushroom, Pea & Corn Risotto

Serves: 2

Ingredients:

4 cups reduced sodium chicken stock

1 tbsp olive oil

1-1/2 cups white mushrooms, thinly sliced

1 tbsp margarine

1 small onion, coarsely chopped

2 cloves garlic, minced

1 cup Arborio rice

1/2 cup white wine

1/2 tsp dried thyme

1/4 tsp dried parsley

1/3 cup frozen peas

1/2 cup corn kernels, frozen or fresh

Grated parmesan, optional
Salt & pepper, to taste

Directions:

1. In a saucepan, heat chicken stock. Cover and keep warm over low heat.

2. In a skillet over medium-high heat, add margarine and saute mushrooms and lightly browned, about 1-2 minutes. Set mushrooms, in their juice, aside.

3. In the same skillet, add oil and saute onions until translucent, about 1 minute. Add garlic and continue to cook.

4. Add rice; stir to allow oil to evenly coat rice. Turn heat on high and add wine. You should hear a crackling sound. Continue stirring mixture until wine is fully absorbed.

5. Add dried thyme and parsley. Mix well.

6. Add approximately 1/2 cup of the heated chicken stock. Stir continuously until liquid is fully absorbed - it is okay if you feel like you are almost toasting the rice. Continue adding stock and stirring until rice is fully cooked through (for me, this was approximately 1-1/2 hours). If by the time you have used up all your stock, and the rice is still not cooked through, try a bit of the rice. If it has enough flavour, use a bit of boiled water to cook further. If you feel it needs more flavour, heat some more chicken stock.

7. Add peas, corn and cooked mushrooms to risotto. Mix until well-blended.
8. Place in serving bowls. Top with grated parmesan. Serve immediately.

Tip: If you have a tendency to need to cook your risotto for a very long time, like myself, then I would suggest that you double the recipe.

I promise to post pictures soon. Enjoy!

-Kitchen Girl