Pea and Mushroom Risotto

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

960 mL

Chicken Stock

or Vegetable Stock

680 g

Mushrooms

portobello, cremini or button

225 g

Frozen Green Peas

or Fresh Green Peas

160 mL

White Wine

or Chicken Stock

295 g

Arborio Rice

3/4

White Onion

2 cloves

Garlic

170 g

Parmesan Cheese , grated, divided

60 g

Butter , divided

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Slice Mushrooms (680 g) . Set aside.

Step 2

Finely dice White Onion (3/4) and Garlic (2 cloves) . Set aside.

Step 3

Melt Butter (30 g) in a pan and add mushrooms. Cook on high heat until brown for 5 minutes. Set aside.

Step 4

Melt remaining Butter (30 g) in a pan and add onion and garlic. Cook on medium-high heat until soft for 5 minutes. Add Arborio Rice (295 g) and stir until coated.

Step 5

Deglaze the pan with White Wine (160 mL) and return mushrooms to the pan.

Step 6

Bring Chicken Stock (960 mL) to a boil add in 1 ladle at a time, stirring until absorbed. Continue to add stock until the rice is fully cooked.

Step 7

Add Frozen Green Peas (225 g) and the Parmesan Cheese (130 g) to the pan, stir until combined. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 8

Serve with remaining Parmesan Cheese (45 g) .