Recipe Image

Servings:

Pea and Mushroom Risotto

The key to the perfect risotto is hot stock, careful stirring and cheese. Adding green peas right at the end adds some brightness to this hearty vegetarian meal!

Total Time

35min

4.9

9 Ratings

Author: SideChef

Servings:

Ingredients

•

4 cups

Chicken Stock

or Vegetable Stock

•

6 3/4 cups

Mushrooms

•

2 cups

Frozen Green Peas

or Fresh Green Peas

•

2/3 cup

White Wine

or Chicken Stock

•

1 1/2 cups

Arborio Rice

•

3/4

White Onion

•

2 cloves

Garlic

•

2 cups

Parmesan Cheese , grated, divided

•

4 Tbsp

Butter , divided

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Slice Mushrooms (6 3/4 cups) . Set aside.

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

Melt Butter (2 Tbsp) in a pan and add mushrooms. Cook on high heat until brown for 5 minutes. Set aside.

Melt remaining Butter (2 Tbsp) in a pan and add onion and garlic. Cook on medium-high heat until soft for 5 minutes. Add Arborio Rice (1 1/2 cups) and stir until coated.

Deglaze the pan with White Wine (2/3 cup) and return mushrooms to the pan.

Bring Chicken Stock (4 cups) to a boil add in 1 ladle at a time, stirring until absorbed. Continue to add stock until the rice is fully cooked.

Add Frozen Green Peas (2 cups) and the Parmesan Cheese (1 1/2 cups) to the pan, stir until combined. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Serve with remaining Parmesan Cheese (1/2 cup) .

Nutrition Per Serving

CALORIES

752

FAT

28.1 g

PROTEIN

35.0 g

CARBS

86.0 g