If you are tired of the same rice side dishes that you always have and are looking for an easy risotto recipe, this Baby Portabella and Peas Risotto will fill your taste buds with flavor and your tummy with goodness.
While Baby Portabella Mushrooms might be expensive, I watch for them to be marked down and then snatch them for a low price, getting 16 ounces for between $0.99 and $1.50.
Baby Portabella and Peas Risotto makes a filling main dish or side dish.
Baby Portabella and Peas Risotto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sweet onion, diced
- 1 clove garlic, minced
- 16 ounces baby portabella mushrooms, coarsely chopped
- 1 cup peas, thawed
- 1/2 cup white wine
- 2 1/2 cups chicken stock, divided
- 1 cup white rice
- 1/2 cup grated Parmesan cheese
Cook white rice in 2 cups chicken stock according to package directions.
Heat olive oil in skillet over medium high heat and add butter.
Saute onions until slightly softened and add garlic and mushrooms. Cook about three to five minutes, stirring as needed. Deglaze the pan by adding white rice and scraping the bits from the bottom of the skillet.
Bring to a boil and stir in peas, rice, and Parmesan cheese, reducing heat to medium. Add remaining chicken stock if needed and reduce until the stock is absorbed and the rice is slightly creamy.
This looks delicious!! I love anything with baby bellas! Pinning!