Mushroom & Pea Risotto

Mushroom & Pea Risotto is a 35-minute healthy comfort dinner. Pick estimates $4.31 a serving, below the catalog average of $5.05, with 16g of protein and 540 kcal. You need stove and 8 ingredients.

• 35 minCook time
• $4.31Est. cost
• 540Calories
• 16gProtein
• 74gCarbs
• 18gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍚Arborio RicePantry2½ oz
• 🍄MushroomsProduce3 oz
• 🫛Frozen PeasFrozen¼ cup
• 🥣Vegetable BrothPantry2 cup
• 🧀Parmesan CheeseDairy & Eggs1 oz
• 🧈ButterDairy & Eggs1 tbsp
• 🧅Yellow OnionProduce½ piece
• 🧄GarlicProduce2 clove

Method

1. Heat the vegetable broth in a saucepan and keep it at a gentle simmer.
2. Sauté the sliced mushrooms in half the butter until golden, then set aside.
3. Soften the diced onion and garlic in the remaining butter for 3 minutes.
4. Stir in the rice and toast for 1 minute.
5. Add the broth a ladle at a time, stirring until absorbed, for about 18 minutes.
6. Stir in the peas and mushrooms for the final 3 minutes.
7. Finish with grated parmesan and a crack of black pepper.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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• Vegetarian dinner recipes130
• Pescatarian recipes183
• Gluten-free dinners153