Description
These Creamy Parmesan, Mushroom and Pea Risotto Bowls are filled with nourishing ingredients for an easy and healthier meal!
Ingredients
- 6 cups Low Sodium Chicken Broth
- 3 Tablespoons Unsalted Butter
- 8 ounces, weight Baby Bella Mushrooms, Sliced
- 1-½ teaspoon Minced Garlic
- 1-½ cup Village Harvest Arborio Rice
- ½ cups Dry White Wine
- ½ cups Grated Parmesan Cheese
- Salt And Pepper, to taste
- 1 cup Frozen Peas, Thawed
Preparation
In a medium saucepan, bring chicken broth to just a boil, then simmer and keep warm.
In a large skillet, melt butter. Add mushrooms and garlic and sauté until tender, about 4–5 minutes.
Add rice to skillet and stir. Sauté for about 1–2 minute, but do not brown. Add the wine to skillet and stir frequently until fully absorbed.
Add broth, 1 cup at a time (reserving 1/4 cup to the side), stirring frequently until each cup is absorbed.
Add reserved 1/4 cup broth, Parmesan cheese, salt, pepper, and peas to skillet. Stir until absorbed.
Serve immediately. Enjoy!
