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: 1 package 1 Oz. Package Dried Porcini Mushrooms (Earthy Delights Brand Or Similar); 4 cups Lower Sodium Vegetable Broth; 2 teaspoons Olive Oil; 2 Tablespoons Butter; 1 whole Medium Shallot, Finely Chopped; 2 cloves Garlic, Minced; 8 ounces, weight Cremini Mushrooms, Wiped Clean, Stems Removed And Sliced; 4 ounces, weight Shiitake Mushrooms, Wiped Clean, Stems Removed And Sliced; 1 cup Arborio Rice; 1/2 cups White Wine (Pinot Grigio Or Similar); 1/2 cups Frozen Green Peas; 2 Tablespoons Parmesan Cheese, Grated; Freshly Chopped Parsley And Shaved Parmesan Cheese, For Garnish (optional)

Servings: persons

1 package 1 Oz. Package Dried Porcini Mushrooms (Earthy Delights Brand Or Similar)
4 cups Lower Sodium Vegetable Broth
2 teaspoons Olive Oil
2 Tablespoons Butter
1 whole Medium Shallot, Finely Chopped
2 cloves Garlic, Minced
8 ounces, weight Cremini Mushrooms, Wiped Clean, Stems Removed And Sliced
4 ounces, weight Shiitake Mushrooms, Wiped Clean, Stems Removed And Sliced
1 cup Arborio Rice
1/2 cups White Wine (Pinot Grigio Or Similar)
1/2 cups Frozen Green Peas
2 Tablespoons Parmesan Cheese, Grated
Freshly Chopped Parsley And Shaved Parmesan Cheese, For Garnish (optional)

1
Start by putting the dried porcini mushrooms into a bowl of hot water to reconstitute them.
2
This will take about 25 minutes.
3
While they are soaking, heat the broth over medium heat in a saucepan.
4
Add 1 teaspoon olive oil and 1 tablespoon butter to a separate deep pan or skillet and heat until butter is melted.
5
Add the shallot and cook until translucent, about 3-5 minutes.
6
Next add the garlic and cook 1 minute.
7
Add the cremini and shiitake mushroom slices and cook 8-10 minutes or until tender and most of the liquid has evaporated.
8
Transfer to bowl and set aside.
9
In the same pan, heat the remaining olive oil and butter and heat until butter is melted.
10
Add the arborio rice and cook until slightly toasted.
11
Add the white wine and stir until alcohol is cooked out.
12
Slowly start adding the hot vegetable broth, 1/2 cup at a time.
13
Let it cook into the rice until thickened.
14
When the first 1/2 cup is almost all absorbed, add another 1/2 cup broth.
15
Repeat this process until broth is gone, about 25-28 minutes total.
16
When the risotto is almost all done, add the cooked mushrooms back in and stir.
17
With a slotted spoon, pull the reconstituted porcini mushrooms out of the water and put them into the pan.
18
Stir well.
19
If the risotto gets too dry, you can use the mushroom liquid to help thicken it again.
20
Add the frozen peas to heat through.
21
Finally add the grated Parmesan cheese and stir until melted.
22
Serve immediately.
23
Optional garnishes: freshly chopped parsley or shavings of Parmesan cheese.
24
Adapted from my previous recipe and Giada de Laurentiis.

342

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 package 1 Oz. Package Dried Porcini Mushrooms (Earthy Delights Brand Or Similar), 4 cups Lower Sodium Vegetable Broth, 2 teaspoons Olive Oil, 2 Tablespoons Butter, 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