Pesto risotto with portobello mushrooms and peas

• Vegetarian

• Produce

  • 10 oz Baby portobello
  • 5 Garlic cloves
  • 1 cup Peas, frozen
  • 6 oz Portobello mushrooms

• Canned Goods

  • 3 cups Vegetable stock

• Condiments

  • 1/2 cup Pesto sauce

• Pasta & Grains

  • 1 cup Risotto rice or arborio rice

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Asiago cheese
  • 2 tbsp Butter

Found on savorytooth.com

Description

Directions

• Heat olive oil in a large 5-quart nonstick sauté pan over medium heat. Add mushrooms, peas, garlic, salt, and pepper. Cook until the mushrooms have released their juices, about 5 minutes, stirring occasionally.
• Add rice and vegetable stock. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes. Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid, if needed.
• Add butter to the pan and stir as it melts. Serve in bowls and top with pesto and finely grated asiago cheese.