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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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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
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!
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
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Pea and Mushroom Risotto
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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
Cooking InstructionsHide images
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
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American
Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Mushrooms
Rice
Vegetables
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