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.
Heat olive oil over medium-high heat in a large saucepan.
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.
Add Arborio rice. Toast the rice in the pot for 1 or 2 minutes, stirring constantly, until lightly brown.
Stir in wine. Cook until the alcohol evaporates, stir often.
Add mushrooms into the pot, stir and cook for another 1-2 minutes.
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.
Turn off the heat, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper, and garnish with parsley leaves.
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.