Spring Pea Mushroom Risotto by The College Housewife

Risotto is one of my favorite comfort foods to make at home.  I have made several different types of risottos but this Spring Pea Mushroom Risotto by The College Housewife is my favorite for spring and early summer.  I love the taste of the fresh peas and Parmesan together!

TIPS:

  • Pick a dry white wine you love to drink to use in the risotto and pour yourself a glass while you stir in the vegetable stock. Make it fun!
  • Don’t skimp on the mushrooms! I like to add more mushrooms, especially if this is the main dish.
  • Making risotto for the side dish? This would be great served with shrimp, scallops, or chicken.
  • If you can’t find fresh peas, there is nothing wrong with frozen peas.

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TASTE: Creamy, Cheesy, and fresh!

TIME: 50-55 minutes

TROUBLE: Risotto takes patience but it is totally worth it!  You will need to continue to stir the risotto while the vegetable stock is being absorbed (about 25-30 minutes).  I personally find it very relaxing, so pour yourself a drink and enjoy the process!

CLICK HERE FOR SPRING PEA MUSHROOM RISOTTO FROM THE COLLEGE HOUSEWIFE

Bon Appétit!

Tracy