Description
A creamy risotto combining earthy mushrooms and sweet peas, all cooked in a single pot for a comforting meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 cup peas (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Add the sliced mushrooms into the pot and cook until they soften, about another 3-4 minutes.
- Stir in the Arborio rice and let it cook for a couple of minutes until slightly translucent. Gradually add the vegetable broth, one cup at a time, stirring frequently until the rice is creamy and al dente, about 15-20 minutes.
- Once the risotto reaches desired consistency, stir in the peas and grated Parmesan cheese. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
Use freshly grated Parmesan cheese for better flavor and creaminess. For a vegan option, substitute with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg