- 1 cup risotto rice or
- 6 ounces portobello mushrooms thinly sliced
- 10 ounces baby portobello or cremini mushrooms, thinly sliced
- 1 cup frozen peas thawed
- 3 cups
- 1/2 cup
- 5 cloves garlic chopped
- 2 tablespoons
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- asiago cheese finely grated, to taste
Heat olive oil in a 5 quart saute 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.
NOTES & TIPS
This risotto is easy to make, does not require cooking wine or alcohol, uses one pan only, and doesn’t need constant stirring and re-adding of vegetable stock. For a different risotto flavor, check out butternut squash risotto recipe. For the pan, I use a large 5-quart high-sided sauté pan.