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–+ servings
These Creamy Parmesan, Mushroom and Pea Risotto Bowls are filled with nourishing ingredients for an easy and healthier meal. Packed with Parmesan cheese, fresh mushrooms and peas, these bowls provide comfort food at its finest!

Creamy Parmesan, Mushroom and Pea Risotto Bowls

Print Recipe
These Creamy Parmesan, Mushroom and Pea Risotto Bowls are filled with nourishing ingredients for an easy and healthier meal. Packed with Parmesan cheese, fresh mushrooms and peas, these bowls provide comfort food at its finest!
Course Main Course
Cuisine American
Keyword risotto recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 348
Author Gayle

Ingredients

  • 6 cups low sodium chicken broth
  • 3 tablespoons unsalted butter
  • 8 ounces baby bella mushrooms sliced
  • 1½ teaspoons minced garlic
  • 1½ cups arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup frozen peas thawed

Instructions

  • In a medium saucepan, bring the chicken broth to just a boil, then simmer and keep warm.
  • In a large skillet, melt butter. Add mushrooms and garlic and sauté until tender, about 4-5 minutes.
  • Add Village Harvest Arborio Rice to skillet and stir. Sauté for about 1-2 minute, but do not brown. Add the wine to skillet and stir frequently until fully absorbed.
  • Add broth, 1 cup at a time (reserving 1/4 cup to the side), stirring frequently until each cup is absorbed. Add reserved 1/4 cup broth, Parmesan cheese, salt, pepper, and peas to skillet. Stir until absorbed.
  • Serve immediately.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 49g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 204mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 10mg | Calcium: 118mg | Iron: 3mg