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Mushroom Risotto With Peas

Martha Rose Shulman
  • 50 minutes
  • Serves 6

INGREDIENTS

6 cups

Chicken

2

Garlic cloves

1/2 cup

Onion

2 tbsp

Parsley, fresh

1 cup

Peas, frozen

2 tsp

Thyme leaves or chopped sage, fresh

1 1/2 cups

Arborio or carnaroli rice

1

Salt and freshly ground pepper

2 tbsp

Olive oil, extra-virgin

1/2 cup

Parmesan cheese, grated

1/2 cup

White wine, dry

1 person Recommend This Recipe