Sautéed mushrooms, garlic, creamy Arborio rice, and white wine give this unique side dish an amazing flavor that will have everyone asking for seconds.
Author: Christy Gossett
Recipe type: Vegetarian
Serves: 4-6
Ingredients
¼ cup unsalted butter
1 tbsp olive oil
2 cups mixed white and shiitake mushrooms, thinly sliced
5-7 cups vegetable stock
⅓ cup white onion, finely chopped
1¾ cups arborio rice or other risotto rice
⅓ cup freshly grated Parmesan cheese
¾ cup frozen peas, thawed
1 garlic clove, minced
⅔ cup dry white wine
Instructions
In a medium saucepan, bring the broth to a boil. Turn heat to the lowest setting to keep warm.
In a separate large saucepan, melt the butter over medium heat, add olive oil, and sauté onions until tender, about 5 minutes.
Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the risotto rice and let it toast for a couple of minutes.
Add the wine and cook, stirring often, until absorbed, about 2 minutes.
Add 1 cup of the hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
Continue cooking, stirring often, until the rice is tender and the sauce is creamy adding broth by the cupfuls, up to 7 cups, until absorbed, close to 30 minutes.
Stir in the peas and mix in the parmesan cheese.
Recipe by SoFabFood at https://sofabfood.com/vegetarian-mushroom-risotto-with-peas-recipe/