Menu Enter a recipe name, ingredient, keyword...

Mushroom and Pea Risotto

By

Google Ads
Rate this recipe 4.3/5 (14 Votes)

Ingredients

  • 2-3 tbs. olive oil
  • 1 shallot, chopped
  • 5 button mushrooms, sliced
  • 1 cup arborio rice
  • 1 tsp. Chanterelle Vanilla Salt
  • 1/2 cup dry white wine
  • 3 cups low-sodium chicken (or vegetable) broth
  • 1/3 cup peas (I use frozen)
  • 1/3 cup shredded parmesan cheese
  • 5 fresh basil leaves, roughly chopped

Details

Preparation

Step 1

1. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and shallot, and cook until softened, about 2-3 minutes. Add the arborio rice and seasoned salt and cook 1 minute, constantly stirring. Stir in the wine and cook until absorbed.

2. Meanwhile, bring the broth to a low simmer. Pour 1/2 cup of warm broth into rice mixture and stir until broth is absorbed. Continue adding in broth, 1/2 cup at a time, allowing liquid to be absorbed before adding more. Continue to do this until rice is tender, about 20 minutes.

3. Stir in the peas and parmesan cheese, and cook until heated through. Stir in basil. Serve and enjoy!

You'll also love

Review this recipe

Hungarian Mushroom Soup (vegetarian) Blue Cheese,Pesto & Mushroom Appetizer