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MUSHROOM RISOTTO

with Peas and Carrots

Active Time : 35 minutes
Total Time : 35 minutes
Serves : 4 servings
INGREDIENTS
  • 3 cups organic vegetable broth
  • 2 tablespoons organic extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 4 cups sliced mushrooms (button, shiitake, baby bella)
  • 1 cup Arborio rice
  • 1 1/2 cups frozen organic peas & shoestring carrots
  • 1/2 cup organic half & half
  • 1/2 cup Culinary Circle Grated Parmesan Cheese
  • 1 tablespoon chopped organic fresh thyme
DIRECTIONS

Add chicken broth to a small saucepan over medium-high heat; bring to a simmer. Reduce heat to keep warm.

Meanwhile, in large saucepan, heat oil over medium-high heat; add onions and garlic to pan; salt and pepper to taste. Sauté 2-3 minutes or until onions are softened. Add mushrooms and continue sautéing until no liquid remains (about 5 minutes). Add rice; sauté 2-3 minutes.

Add peas & carrots and 1 cup of warm broth; reduce heat to a simmer. Simmer, stirring frequently until liquid is absorbed. Continue process adding ½ cup broth at a time until all liquid is absorbed; add half & half with last additional of broth.

Remove from heat and stir in cheese and thyme; salt and pepper to taste.