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RECIPE
11 INGREDIENTS8 STEPS35MIN

Pea and Mushroom Risotto

4.8
6 Ratings
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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!

35MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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4 cups
Chicken Stock
or Vegetable Stock
1.5 lb
Mushrooms
portobello, cremini or button
2 cups
or Fresh Green Peas
2/3 cup
White Wine
or Chicken Stock
1 1/2 cups
2 cloves
2 cups
Parmesan Cheese , grated, divided
1/4 cup
Butter , divided
to taste
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Nutrition Per Serving
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CALORIES
697
FAT
25.3 g
PROTEIN
35.0 g
CARBS
79.2 g

Directions

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Step 1
Slice Mushrooms (1.5 lb) . Set aside.
Step 2
Finely dice White Onion (3/4) and Garlic (2 cloves) . Set aside.
Step 3
Melt Butter (1/4 cup) in a pan and add mushrooms. Cook on high heat until brown for 5 minutes. Set aside.
Step 4
Melt remaining butter 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.
Step 5
Deglaze the pan with White Wine (2/3 cup) and return mushrooms to the pan.
Step 6
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.
Step 7
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) .
Step 8
Serve with remaining Parmesan Cheese (1/2 cup) .

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Nutrition Per Serving
Calories
697
% Daily Value*
Fat
25.3 g
32%
Saturated Fat
13.9 g
70%
Trans Fat
0.0 g
--
Cholesterol
65.9 mg
22%
Carbohydrates
79.2 g
29%
Fiber
6.8 g
24%
Sugars
9.0 g
--
Protein
35.0 g
70%
Sodium
649.1 mg
28%
Vitamin D
0.7 µg
3%
Calcium
560.7 mg
43%
Iron
1.9 mg
11%
Potassium
791.1 mg
17%
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