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Recipe Ingredients

  • 2 cups arborio rice
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter with canola oil
  • 1 medium sweet onion, minced
  • 1 clove garlic; minced
  • 1/2 cup white wine (optional)
  • 1 (32-ounce) carton chicken stock
  • 1 cup frozen pre-sliced mushrooms
  • 1 cup frozen baby peas
  • 4 ounces grated Parmesan Reggiano (plus additional Parmesan, to taste)

Nutrition Info (Per Serving)

    Calories 327 Total Fat 8g Saturated Fat 5g Trans Fat 0g Cholesterol 14mg Sodium 494mg Total Carbohydrate 48g Dietary Fiber 1g Total Sugars 0g Protein 12g

Recipe Directions

  1. In a heavy 3-quart saucepan, heat oil and butter over MEDIUM heat. Add onion and garlic; using a flat-edge wooden spatula, stir until fragrant.
  2. Add rice; continue tossing 8 to 10 minutes, until rice becomes translucent and begins to develop a nutty brown color. Add wine and simmer until almost completely absorbed.
  3. Add 1 cup stock, stirring across the bottom of the saucepan constantly until absorbed. Add remaining stock, 1 cup at a time, scraping the bottom of the saucepan continuously until liquid is fully absorbed before adding more.
  4. Add the last cup of stock and stir in the mushrooms and peas. Stir gently until liquid is absorbed, vegetables are warm throughout, and rice is al dente and creamy.
  5. Remove from heat and add cheese, stirring to combine. Serve immediately. Garnish with additional shaved Parmesan, to taste.

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