Fall Mushroom Pea Risotto

Risotto is a delicious comfort food and is usually made with lots of cream and butter. HealthKitchen has created a risotto recipe that tastes just as good, but cuts out all the unnecessary extras. We hope you have a chance to try this recipe.

TIP: Learn how to make your own vegetable stock...

Ingredients:
2 tablespoons olive oil
1 cup arborio rice
3-4 cups vegetable broth
1/2 medium yellow chopped onion
1 cup frozen or fresh peas
2 cups sliced button mushrooms
1/2 teaspoon dried sage
1 clove of minced garlic
1/4 cup Parmesan cheese (optional)
salt to taste

Tools:
medium pot
wooden spoon
cutting board
knife
small pan
small pot

Directions:

1. In a small pot bring vegetable stock to a boil, then turn down to a simmer
2. Over medium heat place olive oil and onions in medium pot and sauté until soft
   
3. Mix rice and onions together for 1 minute
4. Add 1 cup of the hot vegetable stock and continuously stir as the liquid evaporates
5. Once the vegetable stock has evaporated, add peas and slowly add a small amount of stock and  stir
6. Repeat this process of adding stock and then allowing it to evaporate until the rice has cooked through, about 20-25 minutes
7. The rice should become thick over time and more difficult to stir
8. As you are cooking the risotto place olive oil and garlic in a small pan and sauté
9. Add mushrooms, sage, and salt in pan and sauté mushrooms until browned
10. Once the rice is cooked fold parmesan cheese (optional) into rice before serving
    
11. Place 1/3-1/2 cup of risotto on each plate and serve a generous amount of mushrooms on top
12. Enjoy!!!