Mushroom Risotto 

Mushroom Risotto with Peas

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


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Step 1

In 1 tbsp. hot oil, add sliced mushrooms and cook until they have released their liquid, about 5 minutes. Set aside.

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Step 2

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.

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Step 3

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.

Step 4

Add mushrooms back in.

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Step 5

Add peas, butter, and cheese.

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Step 6

Add salt and pepper if necessary and enjoy.

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Click the link below for more detailed instructions!