Mushroom and Pea Risotto

Mushroom and Pea Risotto – Serves 4

Cooking Items

  • 1 and 1/2 cups of arborio rice
  • 4 plus cups of chicken stock
  • 6oz of cremini mushrooms, sliced
  • 1/2 cup of frozen peas
  • 1/3 cup of pecorino cheese, shredded
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 teaspoon of thyme
  • 1/3 cup of white wine
  • 3 tablespoons of olive oil


  1. In a heavy stock pot, add your olive oil, mushrooms, shallot, garlic and cook over medium heat. Cook for about 3 minutes.
  2. Add your rice and wine and cook until the wine is absorbed by the rice.
  3. Then add 1 and half cups of chicken stock, stir and cover.
  4. Every 5 minutes, stir the rice and add a cup of chicken stock. After about 20 minutes (check to make sure the rice is tender), add your frozen peas and pecorino cheese. Season with salt and pepper, stir then cover and simmer over low heat for another 5-8 minutes.
  5. Serve with some pan roasted bone in chicken thighs.

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