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Baby Portabella and Peas Risotto

April 7, 2014 by Tabitha 1 Comment

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.

baby portabella and peas risotto - not as complicated as you might think

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

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  • 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.

Related yumminess:

Chicken and Rice without Cream of Soup Creamy Bacon Mushroom Linguine Almost Scratch Chicken and Dumplings Three Bean Stew

Filed Under: Side Dishes Tagged With: Mushroom Recipes, Rice Recipes

Comments

  1. Sheena @ Hot Eats and Cool Reads says

    April 7, 2014 at 10:05 pm

    This looks delicious!! I love anything with baby bellas! Pinning!

    Reply

Leave a Reply to Sheena @ Hot Eats and Cool Reads Cancel reply

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