- 6
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- Kosher salt and freshly ground pepper to taste
- 1 1/2 cups Arborio or other short-grain rice (see Note)
- 1/2 cup dry white wine
- 3 1/2 cups canned low-salt chicken or vegetable broth
- 3 tablespoons butter
- 8 ounces cremini or button mushrooms, quartered
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Preheat the oven to 400 degrees.
In a 3 1/2-quart wide Dutch oven over heat oil over medium heat. Add the onion. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and thyme. Stir until fragrant, about 30 seconds. Add the rice. Cook, stirring, until lightly toasted, about 2 to 3 minutes. Add the wine. Cook until most of the liquid evaporates, about 1 minute. Add 3 cups broth. Increase heat to medium-high and bring to a simmer. Season with salt and pepper. Cover the pot and transfer to the oven.
Bake 15 minutes. Uncover and stir. Cover and cook until the rice is almost tender and the liquid is absorbed, about 10 to 15 minutes longer.
Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add the mushrooms. Cook until the mushrooms give off their liquid and start to brown, about 8 minutes. Remove from heat. Season with salt and pepper.
Remove pot from oven. Stir in peas, remaining 1/2 cup broth, remaining 2 tablespoons butter and mushrooms. Stir until creamy. Stir in cheese and serve.