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SideChef
Recipes
American
Pea and Mushroom Risotto
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11 INGREDIENTS • 8 STEPS • 35MINS

Pea and Mushroom Risotto

Recipe

4.9

9 ratings
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!
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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!
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

35MINS

Total Time

$2.90

Cost Per Serving

Ingredients

Servings
4
us / metric
Chicken Stock
4 cups
Chicken Stock
or Vegetable Stock
Mushroom
6 3/4 cups
Mushrooms
portobello, cremini or button
Frozen Green Peas
2 cups
Frozen Green Peas
or Fresh Green Peas
White Wine
2/3 cup
White Wine
or Chicken Stock
Arborio Rice
1 1/2 cups
Arborio Rice
White Onion
3/4
White Onion
Garlic
2 cloves
Garlic
Parmesan Cheese
2 cups
Parmesan Cheese, grated, divided
Butter
4 Tbsp
Butter, divided
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
752
Fat
28.1 g
Protein
35.0 g
Carbs
86.0 g
Love This Recipe?
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Pea and Mushroom Risotto
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

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

Tags

American
Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Mushrooms
Rice
Vegetables
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