When I was little my mother used to make us rice with peas and mushrooms. I am a little embarrassed to say that she actually microwaved a Green Giant “Rice Medley”, a frozen concoction full of salt, oil, and other unrecognizable ingredients but that was the way it was in the ’80s, the height of convenience foods. Anyway, it was salty and creamy and we loved it but not enough for me to even think about buying it today. So, here is my grown up, vegan version that is perfect for both adults and kids alike.
Remember, risotto is way easier than it sounds. It takes a little time and attention but it is totally worth it. The starch in the rice creates a creamy and velvet-y texture. All of the flavors are there and a creamy sauce too!
1 clove of garlic
1 box of mushrooms (today I used cremini, I also use regular white button mushrooms)
1 cup Arborio rice
1 cup white wine (anything you like to drink or cooking wine works too)
4 to 5 cups water
1 cup frozen green peas
S and P
Dice the onion, slice the shallot, mince the garlic and slice the mushrooms.
Sauté the onion, shallot and garlic in olive oil in a large skillet with sides. When the onions are translucent, add the mushrooms and sauté until just browning.
Heat the water in pot with a spout. Let the green peas sit out to defrost.
Add the rice to the onions and mushrooms and stir around until coated and translucent, about a minute. Bring the heat up to medium high, add the wine and stir often until it is absorbed. Then add about cup of water and stir until that is absorbed. Keep adding the water by the cup and stir often until it is all absorbed. Add the green peas and stir into the rice.
The risotto is ready when it is creamy and fluffy. The best way to know if it is done is to taste it and make sure the rice is cooked through. If it is not, heat up more water and go through the process again.
Season with salt and pepper. Enjoy!