Baked Cheesy Mushroom and Pea Risotto
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
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