Ingredients

The following ingredients have 4 Servings
  • 1 cup arborio rice
  • 4 cups vegetable broth (divided)
  • 8 ounces baby bella mushrooms (sliced)
  • 4 tablespoons olive oil (divided)
  • ½ medium yellow onion
  • 2 cloves garlic clove (minced)
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ¾ cup frozen peas (thawed)
  • ½ cup finely shredded parmesan cheese

Instruction

  • Soak rice in 3 cups of vegetable broth for 10-15 minutes.
  • Heat 2 tablespoons of olive oil in a large pan over medium heat. Add mushrooms and cook, stirring regularly for 8-10 minutes until browned.
  • Add onions, and garlic and cook for 2 minutes, stirring frequently. Add the soaked rice in the vegetable broth and season with thyme, salt and pepper. Stir to loosen any rice and deglaze the pan.
  • Reduce heat to medium-low and cook for 15 minutes until the liquid is absorbed, stirring occasionally.
  • Turn the heat to low. Stir in the remaining 1 cup of broth, grated parmesan cheese, and peas. Cook for an additional 2-3 minutes, stirring regularly.
  • Serve right away with fresh thyme and more grated cheese.