Mushroom Risotto With Peas Recipe

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Mushroom Risotto with Peas

Annamaria Settanni McDonald


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!

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★★★★★ 2 votes
20 Min
1 Hr


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
black pepper


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