Mushroom & Pea Risotto

By charlotteh371

Ingredients

• 1 qt vegetable stock
• 2 tbsp butter
• 2 tbsp extra-virgin olive oil
• 8 oz cremini mushrooms, cleaned and chopped
• 2 tbsp minced shallots
• 2 tbsp minced garlic
• 3/4 cup arborio rice
• 1/4 cup white wine
• 1/2 cup frozen peas, thawed
• salt and freshly ground black pepper
• 2 tbsp chopped chives

Preparation

Step 1

Pour the stock into a small pot. Cover, bring to a boil, and then reduce to simmer. Keep at a low simmer while making the risotto.
2
Melt butter and olive oil in a large saute pan over medium-high heat. Add the mushrooms and shallots; saute until soft, about 7 minutes. Add the garlic and cook another minute. Add the rice and stir well. Let the rice toast for a few minutes. It will smell nutty and start to absorb some of the liquid in the pan. Add the wine and stir well. Cook until the wine is reduced and the pan is almost dry, about 2 minutes.
3
Reduce heat to medium-low. Add 1 cup of the simmering vegetable stock to the rice and use a wooden spoon to vigorously combine. Once the rice has absorbed the broth and the pan is almost dry again, add another 1/2 cup of vegetable stock. Stir vigorously again. Continue this process until you’ve used all of the stock. This will take about 25 to 35 minutes.
4
Remove from heat. Add the peas and season with salt and pepper to taste. Stir well. Sprinkle with chopped chives and serve immediately.