Mushroom Risotto With Peas Recipe

Name: Mushroom Risotto With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups canned low sodium chicken broth; 1/2 ounce dried porcini mushrooms; 1/4 cup unsalted butter; 2 tablespoons olive oil; 2 cups finely chopped onions; 10 ounces white mushrooms, finely chopped; 2 garlic cloves, minced; 1 1/2 cups arborio rice or 1 1/2 cups short-grain white rice; 2/3 cup dry white wine; 3/4 cup frozen peas; 2/3 cup freshly grated parmesan cheese; salt & freshly ground black pepper (optional)

Servings: persons

8 cups canned low sodium chicken broth
1/2 ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups arborio rice or 1 1/2 cups short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas
2/3 cup freshly grated parmesan cheese
salt & freshly ground black pepper (optional)

1
Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
2
Set aside until the mushrooms are tender, about 5 minutes.
3
Keep broth warm over very low heat.
4
In a heavy large saucepan over medium heat, melt butter and add olive oil.
5
Add the onions and saute until tender, about 8 minutes.
6
Add the white mushrooms and garlic.
7
Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
8
Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
9
Stir in the rice and let it toast for a few minutes.
10
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
11
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
12
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 6-8 cups of broth).
13
Stir in the peas.
14
Mix in the Parmesan cheese.
15
Season with salt and pepper to taste.

1457

kcal

Calories

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups canned low sodium chicken broth, 1/2 ounce dried porcini mushrooms, 1/4 cup unsalted butter, 2 tablespoons olive oil, and more.

Yes, Mushroom Risotto With Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Risotto With Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions