Mushroom Pea Risotto is a delicious side dish made with baby bella mushrooms, arborio rice, and frozen peas.
PREP TIME: 40 minutes
– 2 tbsp. olive oil – 1 tbsp. butter – 8 oz. package of cremini mushrooms thinly sliced – 1 small onion (or large shallot) finely diced – 4 garlic cloves minced – 1 ½ cups arborio rice – ½ tsp. dried thyme – 4 ½ cups chicken stock – ½ cup parmesan cheese freshly grated – ⅔ cup frozen peas thawed
In 1 tbsp. hot oil, add sliced mushrooms and cook until they have released their liquid, about 5 minutes. Set aside.
In that same skillet, add remaining 1 tbsp. olive oil. Add in diced onions and minced garlic and cook for 3-4 minutes. Add arborio rice and toast.
To the skillet begin adding in warm chicken stock, one half cup at a time. With every addition, gently stir until all the liquid has been absorbed. Repeat until all liquid has been added, around 25 minutes.
Add mushrooms back in.
Add peas, butter, and cheese.
Add salt and pepper if necessary and enjoy.