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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