Mushroom & Pea Risotto

Hi. I blinked and somehow two years has passed since my last post. So much has changed in my life since then! If you follow me on instagram, TikTok, or Pinterest, you’ve seen me a lot more there. If not, what you would have seen is that we bought a house in 2020, had a baby in 2021, sold our house and bought a different house a few months after having a baby... I’m also still in grad school, but now entering my fifth year (aaah!) which means I am starting to see the light at the end of the tunnel. Maybe I’ll do a “sprinkles of my life” post with more details about all that. My content on those platforms is more than just recipes, I share about life as a mom, and lately I’ve really enjoyed creating sensory activities for my toddler. I plan to share more of those ideas here on the blog too, so stay tuned!

Now onto the recipe at hand… I’ve made this recipe sooo many times and it’s become a staple in my comfort food category. I’m really not big mushroom fan, but when cut up small enough, and mixed into creamy cheesy, wine-y rice.. I’m a fan.

Risotto is fancy, but that doesn’t mean it’s difficult! The key is just to add the liquid to the rice in small portions while it cooks. Plus lots of stirring. That’s it as far as difficulty. Let me know if you make it!

Ingredients:

1/2 white or yellow onion, diced

3 T. olive oil or butter

1 1/4 cup Arborio rice

1/2 cup white wine

4 cups chicken stock

1 cup chopped mushrooms

3 T. butter

1/4 teaspoon sage

1/4 teaspoon thyme

1/2 cup Parmesan

1 cup frozen peas

Directions:

1. In a large saucepan, saute the diced onion in olive oil until translucent and tender.

2. Add the rice and stir for 5 minutes, allowing the rice to get coated with oil.

3. Add the wine and reduce to a simmer, cooking and stirring until wine has evaporated.

4. Reduce heat to medium, and add chicken stock in 1/2 cup increments, adding stock and stirring until liquid is absorbed before adding the next portion of stock. Repeat until the rice is al dente and creamy. Aim for tender but not mushy.

5. While still on the heat, add the chopped mushrooms, butter, sage, thyme, and frozen peas. Stir to combine and heat up the peas without cooling off the risotto.

6. Stir in Parmesan, and serve!