(without wine)

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RECIPE

Mushroom and Pea Risotto

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This Mushroom and Pea Risotto recipe is flavorful, comforting, and absolutely delicious. It features tender sautéed mushrooms and bright peas studded throughout this creamy, dreamy risotto.

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ABOUT

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PREP TIME

15 MINS

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COOK TIME

40 MINS

SERVINGS

6 SERVINGS

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– Heat oil and butter in a Dutch oven or heavy bottomed saucepan. Once hot, add mushrooms and sprinkle with salt. Cook, stirring occasionally, until mushrooms start to brown.

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– Stir in shallots/onions and garlic and cook until aromatic.

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– Add rice and stir to gently toast.

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– Add vinegar and a splash of broth then scrape up any browned bits stuck to the bottom of the pot. Stir in vegetable broth, thyme, and salt. Bring pot up to a simmer. Stir until most of the broth has been absorbed. Repeat.

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– Stir in water and cook until more of the liquid has been absorbed.  – Remove the pan from the heat. Stir in the peas and Parmesan, letting the peas cook in the hot risotto and the cheese melt into the rice + veggies. Season with additional salt and pepper, to taste.

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– Serve with extra Parmesan to sprinkle on top, if desired.

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ENJOY!

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AUTHOR

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