Savory, creamy, and rich – this risotto is a winner! Devour it as your main dish or a side to meat, and enjoy it with a glass of wine!
- 4–6 cups vegetable broth
- 3 TBSP olive oil
- 1 cup yellow onion, finely diced
- 5 garlic cloves, minced
- Dash of red pepper flakes
- Salt and pepper, to taste
- 12–14 ounces baby bella mushrooms, sliced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas
- 1 cup parmesan cheese, shredded + more for garnish
- 1 stick unsalted butter (1/2 cup)
- Parsley, chopped
- To clean mushrooms: wet half of a towel (that you don’t mind getting dirty) and ring out. Place the mushrooms on the towel and rub to remove the dirt. You do not want to rinse the mushrooms, they will absorb all the water and therefore won’t absorb all of the yummy flavors you’ll be cooking them in!
- In a medium saucepan, add the vegetable broth and heat on medium-low to warm.
- Heat a large stock pot or dutch oven over medium heat. Add the olive oil. Once oil is heated, add onions and sauté for approximately 2 minutes. Add minced garlic and sauté for another minute. Add in a dash of red pepper flakes and season with salt and pepper. Add the mushrooms to stockpot and sauté for 4-6 minutes until browned and tender.
- Add rice to the stockpot and stir until coated with mushroom and onion mixture. Stir in the white wine and continue stirring until mostly absorbed, 1-2 minutes. Continue adding additional broth, approximately 1/2 cup at a time, stirring between each addition until the liquid is absorbed.
- After you have poured in approximately 3 1/2 cups of broth total, test for doneness – this will give you a baseline for how much more broth you need to add. I usually do around 4 cups total. You do not want the rice to be crunchy, and want to avoid it becoming mushy. Once you have reached al dente rice, add the peas and stir to combine.
- Remove from heat. Stir in parmesan and butter until melted and incorporated. Serve risotto and garnish with parsley and additional parmesan as desired.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: vegetarian, meatless, comfort, winter