Mushroom Risotto with Peas

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We'll be cooking this over and over again, and definitely for guests.

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This dish makes you look like a chef. No joke. It is so delicious and unbelievably flavorful. It's not hard to make but because of the constant stirring you have to make sure that whatever else you are making is less needy. I love to make roast chicken with this. It tastes great together and roasting a chicken lets you spend all of your time on the risotto.

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I have been wanting to make a mushroom risotto for a long time. My husband and I love to cook, and neither of us have ever made a risotto. This recipe was exactly what I was looking for. It was very earthy and rich. I like that it didn't have any cream. I did think it took us more than 28 minutes to finish it though. Fantastic dish!

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As much as I love to eat and cook Italian food, I can't believe it took me so long to get around to making risotto. It always seemed so intimidating to me, not sure why. This is the first time I attempted a risotto, and I have to say, this recipe (and other risottos will become part of my regular cooking repertoire when I want to really wow dinner guests. My husband absolutely flipped for this dish; he couldn't stop eating it. I prepped everything beforehand so as not to interrupt the "flow" and because I knew that I would have to spend a good amount of time in front of the stove stirring, but it is well worth it. The depth of flavor added from the porcini mushrooms and their broth made the taste exceptional; a real Italian restaurant flavor experience. Bravo!

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I made this for my family last night. Even the people who said they wouldn't eat a mushroom went back for seconds. Thanks Giada !

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Every good cook should have a good risotto in his/her arsenal, but I have always been afraid to try making risotto until tonight. Giada's mushroom risotto with peas is my first risotto and I am impressed. I tweaked it ever so slightly: used veggie broth instead of chicken (daughter is a vegetarian, and used cremini mushrooms in place of the porcinis. Otherwise, I followed the recipe precisely and was very pleased with the results, as was the rest of my family. Risotto is intimidating because it needs such careful tending, but it isn't difficult, especially thanks to Giada's easy to follow directions. I served this as a main dish with a salad and some good bread and got raves from everyone. I look forward to trying this again and getting up the nerve to tweak it further. Grazi, Giada!

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Made this tonight (half recipe. Very very good. I didn't have peas so I left them out and I didn't have any fresh garlic so I just threw in a little garlic powder. Still turned out wonderful!!

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The first time I made this, my husband and I almost skipped the rest of the meal to keep eating the risotto. Whenever I take it to a potluck, *everyone* wants the recipe. Do plan ahead, though, if you make this. It doesn't combine well with another dish that takes lots of tending! I usually combine it with an entree that can be baked or roasted and requires no last-minute fussing.

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My risotto had great flavor but was underseasoned because I used homemade chicken stock, which didn't have any salt added. (I didn't add any salt because of other reviews who said that it was too salty. Otherwise, it came out well. So you shouldn't add salt if you're using chicken broth (usually from a can, but season generously if you're using homemade stock without salt. Also, I only had to use 5 cups of chicken broth, and it took longer for the rice to absorb the liquid, probably because I have an electric stove. I'll try this recipe again but add more seasoning next time.

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I started looking for risotto recipes when I learned I needed to follow a gluten-free diet. This recipe was so easy to follow that it was delicious the first time, and I've been making it regularly ever since. Also delicious with lemon zest or asparagus instead of peas.