Creamy Parmesan, Mushroom and Pea Risotto Bowls

• 6 cups Low Sodium Chicken Broth
• 3 Tablespoons Unsalted Butter
• 8 ounces, weight Baby Bella Mushrooms, Sliced
• 1- 1/2 teaspoon Minced Garlic
• 1- 1/2 cup Village Harvest Arborio Rice
• 1/2 cups Dry White Wine
• 1/2 cups Grated Parmesan Cheese
• Salt And Pepper, to taste
• 1 cup Frozen Peas, Thawed

1. In a medium saucepan, bring chicken broth to just a boil, then simmer and keep warm.
2. In a large skillet, melt butter.
3. Add mushrooms and garlic and saute until tender, about 45 minutes.
4. Add rice to skillet and stir.
5. Saute for about 12 minute, but do not brown.
6. Add the wine to skillet and stir frequently until fully absorbed.
7. Add broth, 1 cup at a time (reserving 1/4 cup to the side), stirring frequently until each cup is absorbed.
8. Add reserved 1/4 cup broth, Parmesan cheese, salt, pepper, and peas to skillet.
9. Stir until absorbed.
10. Serve immediately.
11. Enjoy!

chicken broth, butter, bella mushrooms, garlic, village harvest arborio rice, white wine, parmesan cheese, salt, frozen peas

Taken from tastykitchen.com/recipes/main-courses/creamy-parmesan-mushroom-and-pea-risotto-bowls/ (may not work)