Ingredients:

  • 6 cups Low-sodium vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 tablespoons Olive oil
  • 1 medium Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 pound Mixed mushrooms (cremini, shiitake, oyster), sliced
  • 1 ½ cups Arborio rice
  • ½ cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • ½ cup Heavy cream
  • 1 cup Frozen peas, thawed
  • ½ cup Grated Parmesan cheese, plus extra for serving
  • 2 tablespoons Unsalted butter
  • 2 tablespoons Fresh parsley, chopped, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat vegetable broth in a saucepan with bay leaf and thyme. Keep warm over low heat.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened. Stir in garlic and cook until fragrant.
  3. Add sliced mushrooms to the pot and cook until browned and softened, stirring occasionally.
  4. Add Arborio rice to the pot and toast, stirring constantly, for 1-2 minutes until translucent around the edges.
  5. Pour in white wine and cook, stirring, until absorbed.
  6. Add a ladleful of warm broth to the rice, stirring constantly until absorbed. Repeat, adding broth one ladleful at a time, until the rice is creamy and al dente. This process typically takes 20-25 minutes.
  7. Stir in the heavy cream, peas, and Parmesan cheese. Cook until the peas are heated through and the cheese is melted.
  8. Remove from heat and stir in butter. Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.