Wild rice and vegetable Risotto

Makes 4 servings


  • 1 cup wild rice
  • 2.5 cups chicken stock
  • 5 green onions
  • 2 portobello mushrooms
  • 1 cup fresh peas
  • 2 tbsp olive oil
  • 1/2 cup Parmesan cheese


In a large sauce pan over high heat add olive oil, chopping green onions, diced mushrooms, peas and rice and sauté until the rice starts to brown then add all the chicken stock and cover and lower heat and simmer for 30 minutes. Remove lid and stir- you will notice there is still some stock that isn’t absorbed. Turn the heat back to high and add the cheese stirring until you have that creamy risotto consistency. Serve and enjoy!

My notes on this recipe:

This is a simple vegetable based dinner. Easily make this vegetarian by switching the stock to vegetable. The flavor is amazing and it’s just so easy to make!

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