Mushroom Risotto with Peas

Categories: Vegetables

Ingredients

• 3 Tbsp. butter
• 3 cups assorted sliced fresh mushrooms such as button, crimini, shiitake
• 1/3 cup sliced onions or shallots
• 1 3/4 cups Arborio rice
• 4 cups unsalted vegetable broth
• 3/4 cup dry white wine
• 1/2 tsp. cracked black pepper
• 2/3 cup frozen peas, thawed
• Asiago cheese shards and fresh Italian parsley leaves for garnish

Directions

1. On a large skillet, melt butter over medium heat. Add mushrooms, onions and garlic; cook 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally. Stir in rice; cook and stir 1 minute. Transfer mixture to a 3 1/2 or 4 quart slow cooker. Stir in broth wine and pepper. Cover and cook on low 2 3/4 hours or high 1 1/4 hours or until rice is tender. Stir in peas. Garnish each serving with cheese and parsley.

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