Ingredients

• 1

  box
  Organic Alfredo Risotto suggested substitutions
• 4

  oz
  pancetta or bacon, cubed
• ¹⁄₂

  cups
  peas, frozen
• ¹⁄₂

  cups
  oyster or cremini mushrooms, diced
• ¹⁄₂

  cups
  Pecorino Romano or Parmesan cheese, grated
• ¹⁄₂

  cups
  parsley, finely chopped
• 3
  egg yolks
• 1

  tbsp
  garlic, sliced
• 2

  tbsp
  olive oil
• Cracked black pepper to taste
• Parsley for garnish

Instructions

1. In a heavy 2 qt. saucepan, sauté rice in 2 Tbsp. olive oil over medium heat for 2 minutes. Add 2 ½ cups water and contents of seasoning pouch. Stir well and to a boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally, until rice is tender.
2. While risotto is cooking, add pancetta to a medium sauté pan on medium heat. Stir occasionally and sauté for 5-7 minutes, or until pancetta starts to turn golden brown. Add peas, mushrooms, and garlic. Sauté for an additional 5 minutes and remove from heat.
3. In a small bowl, combine egg yolks and cheese. Whisk until fully incorporated and set aside.
4. Once risotto is finished cooking, add egg mixture, stir to prevent eggs from scrambling, and fully incorporate. Add risotto mixture to the contents of the sauté pan and fold to fully incorporate. Add chopped parsley and fold to incorporate. Add cracked black pepper to taste. Garnish with fresh parsley. Enjoy!