Sweet Pea & Mushroom Risotto
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 tbsp. extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3-4 cloves garlic; minced, pressed or grated
  • 8 oz. baby bella or crimini mushrooms, sliced
  • 1 cup aribo rice
  • ⅓ cup dry white wine
  • 4 cups (1 box) reduced sodium chicken stock
  • 1 bag (10 oz.) frozen sweet peas
  • 2 tbsp. butter
  • ⅓ cup grated parmesan cheese (plus more for serving)
  • 1 tbsp. fresh thyme (or 1 tsp. dried)
  • sea salt and fresh ground pepper, to taste.
Instructions
  1. Heat olive oil in a large saucepan over medium heat.
  2. Once hot, add onion, garlic and mushrooms to the pan.
  3. Sauté for about 5 minutes or until the onions have softened and turned translucent and the mushrooms have browned and given off their juices.
  4. Add rice, stir and sauté for 1-2 minutes or until it is light golden brown
  5. Add wine, stir frequently as the wine is reducing down until it is almost completely absorbed.
  6. Begin adding the stock by adding about ¾ cup at a time.
  7. With each portion, stir frequently until absorbed before adding another.
  8. Continue until all the stock is absorbed and the rice is al denté.
  9. Stir in the peas and warm through.
  10. Add butter, parmesan cheese, thyme, salt and pepper and stir until the butter is melted.
  11. Serve warm with additional parmesan cheese, if desired.
Recipe by Becky's Best Bites at https://beckysbestbites.com/sweet-pea-mushroom-risotto/