Mushroom Risotto with Peas

Mushroom Risotto With Peas Recipe

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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!


★★★★★ 2 votes

20 Min
1 Hr


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  • 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)
  • dash(es)
    black pepper

How to Make Mushroom Risotto with Peas


  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.

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About Mushroom Risotto with Peas

Regional Style: Italian
Hashtags: #mushroom, #peas

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