Mushroom Risotto with Sweet Peas
This mushroom risotto with peas is simple, easy, and flavorful. With two different methods to achieve a creamy, velvety texture, you won’t be able to mess it up.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 1 small onion diced
- Salt to taste
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound baby bella mushrooms sliced
- 3 cups Kettle & Fire Mushroom Chicken Bone Broth
- 1 cup frozen sweet peas
- 1/4 cup freshly grated parmesan cheese
- Freshly cracked black pepper
- Chopped parsley leaves for garnishing
Instructions
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Heat olive oil over medium-high heat in a large saucepan.
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Once the oil is hot, around 2 minutes, place garlic and onion in the pot. Add a pinch of salt. Use a wooden or silicone spatula, sauté, and let the onion sweat for about 1-2 minutes.
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Add Arborio rice. Toast the rice in the pot for 1 or 2 minutes, stirring constantly, until lightly brown.
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Stir in wine. Cook until the alcohol evaporates, stir often.
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Add mushrooms into the pot, stir and cook for another 1-2 minutes.
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Add 1 cup chicken bone broth to the pan and bring to a boil, stir constantly. Add 1 cup broth at a time; simmer until all broth is absorbed.
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Turn off the heat, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper, and garnish with parsley leaves.
Recipe Notes
Slow cooker method: Heat olive oil over medium-high heat in a large saucepan. Follow the instructions from step 2 to 5. Transfer to a slow cooker. Add 2 cups broth in the slow cooker. Cover and cook on high for 1 1/2 hours. Turn off the cooker. Stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper, and garnish with parsley leaves.