Mushroom Risotto with Peas

Ingredients

• 1/2 cup Arborio rice
• 8 oz Mushrooms (cremini or button), sliced
• 1/2 cup Frozen sweet peas
• 2 cups Vegetable broth
• 1/4 cup Onion, finely chopped
• 1 clove Garlic, minced
• 1 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/4 cup Parmesan cheese, finely grated
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tsp Lemon zest (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the onion and mince the garlic. Slice the mushrooms. Measure the rice, peas, and broth; grate the parmesan.

2. 2

   Cook (25 minutes): Warm olive oil in a medium pot over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.

3. 3

   Add mushrooms and cook 6–8 minutes, stirring occasionally, until they release moisture and start to brown.

4. 4

   Stir in the arborio rice and cook 1 minute to coat. Add warm broth 1/2 cup at a time, stirring frequently; let the liquid absorb before adding the next portion. Continue until the rice is tender and creamy, about 18–20 minutes total.

5. 5

   Stir in the peas for the last 2–3 minutes to heat through. Turn off heat, stir in butter and parmesan, and season with salt and black pepper to taste. If using, add lemon zest. Rest 1 minute, then serve.