Mushroom Risotto with Peas
Show: Everyday Italian
Episode: Risotto Cravings
Rate This RecipeRead users' reviews (218)
- Recipe categories: Rice, Grains, Meat, Cheese, Parmesan Cheese, Vegetables, Mushroom, Beans and Legumes,
- recipe
- ratings & reviews(218)
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Average Rating:
Total Reviews: 218
Showing 21-30 of 218
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By casie_rodrigue_...
ny, 72
on May 10, 2012
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I made this tonight for dinner, and it was amazing! I have had mushroom risotto many times, but never with peas. The peas brighten up the dish and make it seem fresh and springlike. Also the dried shitaki mushrooms add great depth and flavor to the risotto. Great recipe!!
By Rainbow Nation
KZN
on May 09, 2012
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Yummy Yum Yum!!
I was a little intimidation in making risotto but its super easy.
I just added the peas a little earlier bcoz we don't like the taste of raw peas. I like it to be softened a little more.
I didn't have the dried porcini mushrooms - it still tasted great.
Was so tasty!
By ajfan25
New York, NY
on April 30, 2012
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I made sure to give the risotto my undivided attention, followed the recipe exactly, and it turned out great. I did have to go out of my way to Whole Foods for the dried porcini mushrooms, but I think it was an important part of the flavor.
By linseylou_13073692
Pace, 48
on March 14, 2012
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Great recipe for delicious risotto. I've made this several times for a variety of occasions and everyone just loves it. Its great the next day too, just add a little stock and reheat gently.
By verona93_8685051
Webster, NY
on March 02, 2012
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Wonderful recipe....I have to admit I leave out the peas. Fantastic taste and great recipe if you are looking to impress!
By RickBR
Boston, MA
on February 29, 2012
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Delicious!! Used veggie stock and a mix of porcini and chanterelles with the white mushrooms. Had seared scallops on top. This recipe is a keeper.
By koala257
on February 01, 2012
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Has anyone tried this with olive oil instead of butter? Would it be not as good to try it with olive oil?
By ebarshinger_8842426
Glen Ridge, NJ
on January 15, 2012
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Excellent! I'm not a huge fan of peas so I eliminated them. I couldn't find porcini mushrooms so i used a mixed package of mushrooms instead. I definitely did not use 8 cups of broth, more like 5 cups. It makes a lot so either have it as a main dish or you can freeze the rest if you use as a side. i also added parsley because it just freshens it up a bit. Enjoy!
By hfdonoghue
Ossipee, NH
on November 28, 2011
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I've only made risotto twice and this was it. The only reason I gave it 4 stars instead of 5 is because I like it better without the peas. If this is supposed to be 6 servings, it would have to be the only thing you're serving. As a side I think you would get 12 servings.
By aqula22
Seattle, WA
on October 17, 2011
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Let's start the disclosure that I took a detour of the original recipe: no peas, different kinds of mushrooms that my bf picked, goat cheese (chèvre instead of parmesan (my bf doesn't do well with dairy from cows, and I squeezed half a lemon in the risotto. Nonetheless, it was fantastic! Next time, I want to use a bed of this risotto topped with salmon using one of Giada's great recipes. Buon appetito!