Ingredients
- 3 cup low-sodium chicken broth
- 1/4 cup unsalted butter
- 2 cup small shallots, finely chopped
- 10 ounce cremini mushrooms, finely chopped
- 2 ounce garlic cloves, minced
- 1 cup arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup frozen peas, thawed
- 1 cup diced leftover pot roast
- 2/3 cup grated parmesan cheese
Preparation
Baking Directions:
Bring the broth to a simmer in a heavy medium saucepan.
Cover the broth and keep warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat.
Add the onions and saute until tender, about 8 minutes.
Add the cremini mushrooms and garlic.
Saute until the mushrooms are tender and the juices evaporate, about 10 minutes.
Stir in the rice and cook for 1 minute.
Add the wine.
Cook until the liquid is absorbed, stirring often, about 2 minutes.
Add 1 cup of hot broth.
Simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
Season with the salt and pepper.
Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cup and stirring often, about 28 minutes.
Stir in the peas and beef and allow to warm through.
Mix in the parmesan cheese.
