Name: Baked Cheesy Mushroom and Pea Risotto
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 5 c. low sodium vegetable stock -; 2 tbsp. unsalted butter -; 1 garlic clove, minced -; 5 sprigs fresh thyme -; 1 lb. cremini mushrooms, cut into 1/4" slices -; 1 lb. frozen pearl onions -; Kosher salt -; 1 1/2 c. arborio rice -; 1/2 c. dry white wine -; 1 c. grated Parmesan cheese -; 1 tsp. Freshly ground black pepper -; 1 c. frozen peas -; 2 tbsp. chopped fresh chives -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Baked Cheesy Mushroom and Pea Risotto

1. 5 c. low sodium vegetable stock -

2. 2 tbsp. unsalted butter -

3. 1 garlic clove, minced -

4. 5 sprigs fresh thyme -

5. 1 lb. cremini mushrooms, cut into 1/4" slices -

6. 1 lb. frozen pearl onions -

7. Kosher salt -

8. 1 1/2 c. arborio rice -

9. 1/2 c. dry white wine -

10. 1 c. grated Parmesan cheese -

11. 1 tsp. Freshly ground black pepper -

12. 1 c. frozen peas -

13. 2 tbsp. chopped fresh chives -

How to cook deliciously - Baked Cheesy Mushroom and Pea Risotto

1. Stage

Preheat oven to 425 degrees. In a medium saucepan, warm vegetable stock over low heat.

2. Stage

In a Dutch oven, melt butter over medium-high heat. Add garlic, thyme, and mushrooms. Sauté for 5 minutes. Add onion and 2 teaspoons salt and continue to stir for 2 minutes. Add rice and wine and stir until wine is absorbed, about 2 minutes. Bring to a boil, then reduce to low heat. Ladle in 2 cups of warm stock and stir continuously until rice absorbs most of the liquid, about 5 minutes.

3. Stage

Stir in last 3 cups of stock and place lid on Dutch oven. Bake for 15 minutes.

4. Stage

Remove from oven. Stir in cheese, black pepper, and peas. If risotto is too thick, add a splash of stock. Garnish with chives and serve immediately.