Mushroom & Pea Quick Risotto

Prep Time:

Cook Time:

Serves: 4


  • 2 tablespoons olive oil or butter

  • 1 large container (16 oz) sliced cremini (baby portabella) mushrooms

  • 3 shallots, finely chopped

  • 4 cloves garlic, finely minced

  • 2 cups chicken or vegetable broth

  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme), plus extra for garnish

  • 1/2 cup grated parmesan cheese, plus extra for garnish

  • Salt and pepper to taste

  • Green Valley peas


  1. Heat a large skillet over medium-high heat.  Add two tablespoons of olive oil or butter mushrooms, shallots, and garlic. Sauté for 5-7 minutes, or until mushrooms are browned.

  2. Squeeze the pouches of rice with your hands to break up the rice, then pour it into the skillet. Season with the thyme, salt, and pepper. Mix to combine.

  3. Stir in ½ cup of broth every 1-2 minutes until a total of 2 cups has been added to the rice and liquid has fully absorbed.

  4. Once complete, stir in the peas, and cook for 1 additional minute.

  5. Turn off the heat and stir in the parmesan cheese to make the risotto creamy.

  6. Garnish with additional parmesan cheese and fresh herbs if desired.

Final Step

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