Vegetarian Mushroom Risotto with Peas
 
Prep time
Cook time
Total time
 
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:
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
  1. In a medium saucepan, bring the broth to a boil. Turn heat to the lowest setting to keep warm.
  2. In a separate large saucepan, melt the butter over medium heat, add olive oil, and sauté onions until tender, about 5 minutes.
  3. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes.
  4. Stir in the risotto rice and let it toast for a couple of minutes.
  5. Add the wine and cook, stirring often, until absorbed, about 2 minutes.
  6. Add 1 cup of the hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
  7. 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.
  8. Stir in the peas and mix in the parmesan cheese.
Recipe by SoFabFood at https://sofabfood.com/vegetarian-mushroom-risotto-with-peas-recipe/