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
Cuisine: Vegetarian
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Mushroom Risotto With Peas

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