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Mushroom Risotto

Lauren Miyashiro
  • 60 minutes
  • Serves 4

INGREDIENTS

1

Bay leaf

1 lb

Button mushrooms

2 cloves

Garlic

1

Onion

2 tbsp

Parsley, fresh

3/4 cup

Peas, frozen

4

sprigs Thyme

8 cups

Chicken broth, low-sodium

2 cups

Arborio rice

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil, extra-virgin

2 tbsp

Butter

1 cup

Parmesan

1/2 cup

White wine