Mushroom Risotto With Peas Recipe

No Photo

Have you made this?

 Share your own photo!

Mushroom Risotto with Peas

Annamaria Settanni McDonald

By
@ArtByASM

I use to make my own version of a typical risotto, but when I was in Rome, Italy I had Mushroom Risotto at a local restaurant. I was hooked and knew I could make it even better by adding peas. I love serving risotto with marinated and grilled pork chops or chicken breasts. If you have extra, don't worry this is great reheated and eaten the next day!


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Ingredients

8 c
canned low-salt chicken broth
1/4 c
unsalted butter
2 Tbsp
olive oil, extra virgin
2 c
finely chopped onion
10 oz
portabella or white cap mushrooms chopped, i prefer portabella or baby bella
2 clove
garlic, finely chopped
2 c
arborio rice
2/3 c
dry white wine
3/4 c
peas, thawed
1 c
parmesan cheese, freshly grated
dash(es)
salt
dash(es)
black pepper

Directions Step-By-Step

1
Bring the broth to a simmer in a heavy medium saucepan.Keep the broth warm over very low heat.
2
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. 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.

About this Recipe

Regional Style: Italian
Hashtags: #mushroom, #peas