Mushroom & Pea Quick Risotto

Prep Time:

Cook Time:

Serves: 4


  • 2 tablespoons olive oil or butter

  • 16oz sliced cremini mushrooms

  • 3 shallots, chopped

  • 4 cloves garlic, finely minced

  • 1 cup of cooked rice

  • 1 tablespoon fresh thyme

  • ¼ teaspoon salt

  • ⅛ teaspoon ground pepper

  • 2 cups chicken or vegetable broth

  • 1 15oz can Green Valley Organic Sweet Peas, drained

  • ½ cup grated parmesan cheese

  • Fresh herbs for garnish


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

  2. Add cooked rice to skillet.  Season with thyme, salt and pepper. Mix to combine.

  3. Stir in ½ cup broth every 1-2 minutes until all broth is added and liquid has fully absorbed.

  4. Turn off heat. Stir in peas and cheese.

  5. Garnish with additional parmesan cheese and fresh herbs.

Final Step

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