Creamy Parmesan, Mushroom and Pea Risotto Bowls

• Gluten free

• Produce

  • 8 oz Baby bella mushrooms
  • 1 1/2 tsp Garlic
  • 1 cup Peas, frozen

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 1/2 cups Village harvest arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on pumpkinnspice.com

Description

Ingredients

• 6 cups low sodium chicken broth
• 3 tablespoons unsalted butter
• 8 ounces baby bella mushrooms, sliced
• 1 1/2 teaspoons minced garlic
• 1 1/2 cups Village Harvest Arborio Rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 cup frozen peas, thawed

Directions

• In a medium saucepan, bring the 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 Village Harvest Arborio 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!