Mushroom and Pea Risotto Recipe
Arborio rice makes this Mushroom and Pea Risotto recipe creamy, and soaking the rice beforehand keeps the cooking time down.
Servings: 4 servings
Ingredients
- 1 cup arborio rice
- 4 cups low sodium vegetable broth divided
- 8 ounces baby bella mushrooms sliced
- 2 tablespoons olive oil
- ½ medium yellow onion
- 2 cloves garlic clove minced
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup frozen peas thawed
- ½ cup shredded parmesan cheese
Instructions
- Soak rice in 3 cups of vegetable broth for 10-15 minutes.
- Heat the olive oil in a large pan over medium heat. Add mushrooms and cook, stirring regularly for 8-10 minutes until browned.
- Add onions, and garlic and cook for 2 minutes, stirring frequently. Add the soaked rice in the vegetable broth and season with thyme, salt and pepper. Stir to loosen any rice and deglaze the pan.
- Reduce heat to medium-low and cook for 15 minutes until the liquid is absorbed, stirring occasionally.
- Turn the heat to low. Stir in the remaining 1 cup of broth, grated parmesan cheese, and peas. Cook for an additional 2-3 minutes, stirring regularly.
- Serve right away with fresh thyme and more grated cheese.
Video
Notes
Storage: Store leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 413kcal | Carbohydrates: 52g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1719mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 902IU | Vitamin C: 15mg | Calcium: 172mg | Iron: 3mg
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