mushroom risotto with peas

Name: Mushroom Risotto with Peas
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 8 cup(s) canned low-salt chicken broth; 1/4 cup(s) unsalted butter; 2 tablespoon(s) olive oil, extra virgin; 2 cup(s) finely chopped onion; 10 ounce(s) portabella or white cap mushrooms chopped, i prefer portabella or baby bella; 2 clove(s) garlic, finely chopped; 2 cup(s) arborio rice; 2/3 cup(s) dry white wine; 3/4 cup(s) peas, thawed; 1 cup(s) parmesan cheese, freshly grated; dash(es) salt; dash(es) black pepper

(2 RATINGS)

66 Pinches 1 Photo

Annamaria Settanni McDonald

Brooklyn, OH

Updated on Apr 25, 2011

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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prep time 20 Min

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

8 cups canned low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil, extra virgin
2 cups finely chopped onion
10 ounces portabella or white cap mushrooms chopped, i prefer portabella or baby bella
2 cloves garlic, finely chopped
2 cups arborio rice
2/3 cup dry white wine
3/4 cup peas, thawed
1 cup parmesan cheese, freshly grated
dash salt
dash black pepper

How To Make mushroom risotto with peas

Step 1

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

Step 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.
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