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Green Pea and Mushroom Risotto

Serves 3


  • 2 Tbsp olive oil
  • 2/4 lb crimini mushrooms, cleaned, stemmed, diced
  • 1 garlic clove, minced
  • 1 yellow onion, finely chopped
  • 1 2/3 cups long grain brown rice, uncooked
  • 4 1/4 cups vegetable broth (allergen-free)
  • 3 tbsp parsley, chopped
  • 1/4 lb frozen peas, thawed
  • Salt and pepper
  • Fresh parsley, for garnish (optional)


  • Heat 1 tablespoon olive oil in a large saucepan. Add mushrooms and season with salt and pepper. Cook, constantly stirring, for a few minutes until mushrooms soften. Transfer to a plate and set aside.
  • Using same saucepan, heat another 1 tablespoon olive oil, and add minced garlic and onion. Sauté for a few minutes until onions begin to turn translucent. Add rice and cook for a few minutes, constantly stirring.
  • Add half a cup of broth. Cook, stirring occasionally, until almost all broth is absorbed. Add another half a cup of broth each time liquid is absorbed until all broth is used and rice is almost cooked (use water if you run out of broth towards end).
  • Add peas, chopped parsley, and sautéed mushrooms. Cook for a few minutes, constantly stirring. Season with salt and pepper to taste. Transfer to serving plates and garnish with fresh parsley.