Mushroom and Leek Risotto with Peas

Ingredient List

1 cup rice, rinsed well
2 cups sliced mushrooms, washed with a damp paper towel and patted dry
2 cups broth (bone broth, vegetable, chicken)
1/2 cup frozen, fresh or canned peas
1/4 cup chopped leeks (white onion, scallions or shallots work too!)
1 tbsp extra virgin olive oil
1/4 tsp truffle salt (optional-regular salt is fine)
Pepper to taste


In small sauce pan, heat broth until it boils then turn to a simmer. In a cast iron skillet or medium pan, add oil and onion. Sauté for 2-3 minutes. Add mushrooms. Sauté for another 2 minutes. Add rice, salt and pepper and mix well with veggies. Begin to add a small ladle of broth to rice and stir continuously. Allow liquid to absorb then continue to add ladle by ladle until all liquid is gone and rice is cooked. About 15 min. Add more liquid if needed. Top with peas and heat until warm. Adjust seasonings as needed. Serve.

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