Pea and Mushroom Risotto

Ingredients

Servings

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

US / METRIC

4 cups

Chicken Stock

or Vegetable Stock

6 3/4 cups

Mushrooms

portobello, cremini or button

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

1/4 cup

Butter , divided

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

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

Step 2

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

Step 3

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

Step 4

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.

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) .