Creamy Spring Pea and Mushroom Risotto

Creamy Spring Pea and Mushroom Risotto

Serves: 4 people
Prep Time: 5 minutes
Cooking Time: 15 minutes
Creamy Spring Pea and Mushroom Risotto

Ingredients

  • 1 tbsp butter
  • ¼ onion diced
  • 8 oz baby bella mushrooms sliced
  • 2 cups chicken stock
  • 1 bag RightRice Creamy Cracked Pepper Risotto
  • ½ cup frozen green peas
  • ¼ cup grated parmesan cheese
  • ½ lemon juice and zest
  • Chopped fresh parsley

Instructions

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  1. Heat butter in a cast iron skillet over medium high heat. Add in diced onions and cook until browned, about 2-3 minutes. Add in baby bella mushrooms and cook for 3 more minutes.
  2. Pour in chicken stock and bring to a boil. Add in RightRice Creamy Cracked Pepper Risotto and allow to boil for 5 minutes, stirring occasionally.
  3. Remove skillet from heat and add in peas and parmesan cheese. Stir to combine, cover, and let sit for 5 minutes.
  4. Open lid and add in lemon juice, stir to combine and serve immediately topped with chopped parsley, lemon zest and extra parmesan cheese.