Sweet Pea and Mushroom Risotto
Rich and creamy risotto filled with peas and mushrooms.
Ingredients
- 8 ounces sliced mushrooms
- 2 tbsp. unsalted butter
- 1 cup minced onion
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups chicken stock
- ½ cup Parmesan cheese
- 1 cup cooked peas
- ¼ cup chopped basil
Instructions
- In a four-quart saucepan, bring the chicken stock to a simmer. In a Dutch oven, melt one tablespoon of the butter and cook the mushrooms until they're golden. Remove the mushrooms to a plate. Add the onion along with another tablespoon of butter to the pot and cook until golden brown. Add the rice and stir until it is well coated with the butter and onions. Add the wine, and stir until the rice absorbs the liquid. Add the chicken stock in one quarter cup increments, stirring the rice with a wooden spoon. Add another quarter cup of stock when the rice begins to stick to the bottom of the pot. Keep adding stock until the rice is slightly tender. You may not need all the stock. Stir the mushrooms back in, along with the Parmesan cheese, peas, and basil.
Nutrition
Calories: 350kcal
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