Mushroom Risotto with Peas

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. 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. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.


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4.8 234
This was so tasty and easy to prepare. There was plenty for a family of 4. Even though there was nothing left of it when dinner was over, it is pretty filling with a main dish. Excellent recipe! item not reviewed by moderator and published
Looks good, but disappointed with her shortcut here. Canned broth? YUK ... my favorite for risotto is broth from turkey bones or neck. But canned broth sounds like a good way to ruin good risotto. item not reviewed by moderator and published
Very easy and very tasty, I will definitely make this again! item not reviewed by moderator and published
Worth every penny and drop of sweat! Delicious with beef tenderloin. item not reviewed by moderator and published
Delicious risotto. You must be very patient and attentive because of all the required stirring, but the result is a creamy risotto. Mine lacked in Parmesan flavor because I only had 1/2 cup to use. It would have been outstanding with the 2/3 cup. Very hearty, could serve as a main course. Awesome recipe! item not reviewed by moderator and published
This recipe is amazing. I have made it three times now and it is becoming a staple as a side dish when we have guests or for a special occasion. I followed the recipe exactly and it turned out perfectly every time. item not reviewed by moderator and published
Outstanding...coming from a first generation American of Italian immigrant parents ....my Italian mom could really cook!! Instead of chicken broth, I used my own homemade mushroom stock/broth (see Whole Foods website for an easy recipe to do this!). As this makes a lot of risotto, make sure when you reheat any portion of the refrigerated risotto, to place some fresh chicken broth in the pan with the risotto, cover, and heat up! item not reviewed by moderator and published
made with 1/2 rice and 1/3 the recipe, added crispy pancetta 4 cups broth 1 cup water item not reviewed by moderator and published
This recipe is great fresh, but it doesn't reheat well. The mushrooms add a lot of depth to the rice. It is rich - I might halve the recipe next time because it makes so much and it is very filling. item not reviewed by moderator and published
All I can say is "OMG, this is excellent!" the only thing more I added was 3 slices of crisp, chopped bacon. item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes