Mushroom Risotto with Spring Herbs

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When will spring be here?!?! The brightness and color from the addition of fresh herbs in this dish- especially the chives- made me feel a little bit closer to springtime. This was a quick weeknight dinner with the use of a pressure cooker. It would also be a nice side dish. I loved the texture of the quartered mushrooms. We ate it with steamed asparagus on the side… another taste of spring! 🙂 This recipe was loosely adapted from Everyday Food.

Yield: Serves 6

  • 2 leeks, white and light green parts, thinly sliced and cleaned
  • 4 T avocado or olive oil
  • 6 cups low-sodium chicken stock
  • 1 large shallot (or 2 standard-sized shallots), diced small
  • 4 garlic cloves, thinly sliced
  • 24 ounces cremini or button mushrooms, trimmed and quartered
  • Coarse salt and ground pepper
  • 2 cups Arborio rice
  • 1/2 cup grated Parmesan
  • 1/2 cup chopped mixed fresh herbs, such as parsley, marjoram, and chives
  1. In a 10-inch heavy- bottomed skillet, heat 2 tablespoons oil over medium-high. Add shallot, garlic, and mushrooms, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Set aside.
  2. In a 5 to 7 quart pressure cooker, heat 2 tablespoons of oil over medium. Add leeks, season with salt and pepper, and cook until softened. Add rice and cook, stirring, until rice is translucent at edges, 1 to 2 minutes.
  3. Add the unheated stock to pressure cooker. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure.
  4. Cook for 7 minutes. Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
  5. Stir in the mushroom mixture, cheese, and herbs. Season with salt and pepper. Serve immediately.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

17 responses to “Mushroom Risotto with Spring Herbs

  1. All my favorite flavors together Josette… Food for the soul !

  2. I love risotto so much! Delicious recipe 🙂

  3. This risotto looks perfect! Aren’t mushrooms fabulous?!!!

  4. Come over here to California if you’re ready for spring, Josette! Shoot, it’s beginning to feel like summer what with our 80 degree weather this weekend!

  5. This risotto looks perfect.

  6. We are all so looking forward to spring but it is dragging its heels here in New England. I’ve never use my pressure cooker for risotto…must give it a try. Thanks for the inspiration.

  7. Yes, please. This risotto looks so inviting, so delish… I love the mushroom and herb combo, and risotto is one of my favorite comfort foods too! By the way, I’m so happy to discover your lovely blog and hang out with you at Fiesta Fridays 🙂 -Laura

  8. jessicanadelson

    Ok. So my second try with the pressure cooker. ( my first was the butternut squash risotto on this blog). Even though the first risotto I made came out perfectly(although it did look a lot like asparagus risotto, like the photo the brookcook posted :), this time around I was tempted to cook it longer ( who can believe risotto in 7 minutes with no stirring?!?!) but I didn’t , because the brookcook knows her stuff!!! Of course it came out perfectly again!!! Hooray!

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