Made with Canadian milk, peas, canola oil and wine, this is a quick but flavourful dish. Feel free to change up the added vegetables and add protein, like chicken, to make it a one-pot meal!

Time: 30-45 minutes; serves 5

Ingredients

2 tbsp canola oil
1 medium onion, thinly chopped
2 cloves (or more) garlic, minced
1 1/2 cup Arborio (short grain) rice
1 large package of mushrooms, chopped
1 cup white wine
2 cups chicken broth
1 cup milk
~1 cup (or more) frozen peas
Salt and pepper to taste
Optional: Parmesan cheese and fresh parsley

Instructions

1. In a Dutch oven or larger cooking pot, heat oil over medium heat. Add in the onions and sauté for about two minutes. Add in the garlic and stir. Sauté for another minute.

2. Add in the rice and stir to coat. Then add the mushrooms and stir. Next add half of the wine (1/2 cup) and stir. Let the wine mixture cook for about two minutes or until most of the wine has been absorbed.

3. Add the frozen peas then the rest of the wine and 1/2 cup of the chicken broth. Stir to combine. Once this liquid is absorbed, add in the milk and rest of the chicken broth. Stir and season with salt and pepper, to taste.

4. Stir mixture once more then cover and reduce heat to low. Let cook for about 15 minutes, stirring every few minutes, until the liquid has been absorbed.

Optional: garnish with Parmesan flakes and fresh parsley.

Serve with a salad and garlic toast or enjoy it alone.

Bon appetit!