Wild Mushroom Risotto With Peas (Shrimp Too!)

Name: Wild Mushroom Risotto With Peas (Shrimp Too!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 3/4 cups chicken broth; 1/2 ounce dried porcini mushrooms or 2 tablespoons dried porcini mushrooms; 1/4 cup butter; 2 cups onions, finely chopped; 2 garlic cloves, minced; 10 ounces white mushrooms, finely chopped; 1 1/2 cups arborio rice; 2/3 cup dry white wine, I use Pinot Grigio; 1/2 cup peas, frozen & thawed; 2/3 cup parmesan cheese, freshly grated, I use Parm-Regiano; pepper, several grinds to taste; salt, plenty salty with the cheese (optional); 16 -36 raw shrimp, 4-6 per person (optional)

Servings: persons

5 3/4 cups chicken broth
1/2 ounce dried porcini mushrooms or 2 tablespoons dried porcini mushrooms
1/4 cup butter
2 cups onions, finely chopped
2 garlic cloves, minced
10 ounces white mushrooms, finely chopped
1 1/2 cups arborio rice
2/3 cup dry white wine, I use Pinot Grigio
1/2 cup peas, frozen & thawed
2/3 cup parmesan cheese, freshly grated, I use Parm-Regiano
pepper, several grinds to taste
salt, plenty salty with the cheese (optional)
16 -36 raw shrimp, 4-6 per person (optional)

1
Make this portion of the recipe ahead if desired:
2
Bring the broth to a simmer and add the dried Porcini mushrooms. Cover, remove from heat, and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms, cool and chop fine. SAVE the broth, cover and keep warm over a very low heat.
3
Melt the butter in a large, heavy saucepan, over medium heat.
4
Add the onions and garlic and saute' until tender, about 6-8 minutes.
5
Add the white mushrooms, porcini mushrooms; saute' until the mushrooms are tender and the juices evaporate, about 7-10 minutes.
6
Stir in the rice and coat with the mushroom mixture.
7
Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.
8
Add 1 C of hot broth to the arborio rice; simmer over med-low heat, stirring often until the liquid is absorbed, about 3 minutes. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more hot broth by cupfuls and stirring often, about 28 minutes. You may not use all the broth. Check for desired level of doneness. Some like it al dente, I prefer it more tender, so I add more time and keep checking.
9
Stir in the peas, mix in the Parmesan cheese, season with salt & pepper.
10
OPTIONAL: *At this point I top with defrosted raw shrimp. Nestle the shrimp into the risotto and let them cook through on one side, then flip over to cook the other side. They will turn pink and opaque in color. This takes about 5-7 minutes depending on the size of the shrimp.

1552

kcal

Calories

Fat

Carbs

222

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: 5 3/4 cups chicken broth, 1/2 ounce dried porcini mushrooms or 2 tablespoons dried porcini mushrooms, 1/4 cup butter, 2 cups onions, finely chopped, and more.

Yes, Wild Mushroom Risotto With Peas (Shrimp Too!) falls under the Seafood 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!