Ingredients
5 c. low sodium vegetable stock
2 tbsp. unsalted butter
1 Garlic clove, minced
5 sprigs fresh thyme
1 lb. cremini mushrooms, cut into 1/4" slices
1 lb. frozen pearl onions
kosher salt
1 1/2 c. arborio rice
1/2 c. dry white wine
1 c. grated Parmesan cheese
1 tsp. Freshly ground black pepper
1 c. frozen peas
2 tbsp. chopped fresh chives
Preparation
Step 1Preheat oven to 425 degrees. In a medium saucepan, warm vegetable stock over low heat.Step 2In a Dutch oven, melt butter over medium-high heat. Add garlic, thyme, and mushrooms. Sauté for 5 minutes. Add onion and 2 teaspoons salt and continue to stir for 2 minutes. Add rice and wine and stir until wine is absorbed, about 2 minutes. Bring to a boil, then reduce to low heat. Ladle in 2 cups of warm stock and stir continuously until rice absorbs most of the liquid, about 5 minutes. Step 3Stir in last 3 cups of stock and place lid on Dutch oven. Bake for 15 minutes.Step 4Remove from oven. Stir in cheese, black pepper, and peas. If risotto is too thick, add a splash of stock. Garnish with chives and serve immediately.
