Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Click here to learn about our giveaway on Instagram | Sign up and get free shipping on orders above $85

Photo Credit: Elizabeth Newman

Giada's Mushroom Risotto with Peas

#MeatlessMonday just got a makeover with my vegetarian mushroom and pea risotto. Just don't skip the Parmesan rind- it gives it that extra umami flavor.

Giada's Mushroom Risotto with Peas


Main Course

Prep Time

10 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Giada's Mushroom Risotto with Peas


  • 5 cups low-salt chicken broth
  • 1/2 ounce dried porcini mushrooms
  • 1/4 cup unsalted butter
  • 2 shallots (chopped)
  • 10 ounces cremini mushrooms (roughly chopped)
  • 1 1/4 teaspoon kosher salt
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 2 cups grated Parmesan cheese
  • 1 cup frozen peas (thawed)


  1. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a plate. Finely chop the mushrooms. Cover the broth and keep warm over very low heat.
  2. Melt the butter in a heavy 4 quart pan over medium heat. Add the shallots and saute until fragrant, about 2 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are tender, the juices evaporate and the mushrooms are beginning to brown, about 10 minutes. Stir in the porcini mushrooms and rice and cook, stirring often for another minute. 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 the cup and stirring often, about 28 minutes total. Stir in the Parmesan cheese and peas and serve.



per serving
Amount/Serving % Daily Value
53 grams
23 grams
19 grams
Saturated Fat
11 grams
50 milligrams
1062 milligrams
3 grams
4 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
gluten free
nut free

7 reviews & comments

  • Author's avatar image
    Jennifer Kay

    Such a great recipe! I added thyme and garlic to the scallions toward the end (because they both add some depth and great combinations of flavors with this recipe), and I also substituted baby bellas for the porcinis (sadly, neither my finace or I were able to find those at 3 different stores). This is a showstopper recipe that can be served as a main course. Delightful!

  • Author's avatar image
    Jennifer Kay

    Correction, I added the thyme and garlic to the SHALLOTS.. :)

  • Author's avatar image
    Dorothy Grifka

    What can I use in place of white wine?

  • Author's avatar image
    Diane Beitlich

    OMG Good grief, just use Vegetable broth, how hard is that to do. you obviously would rather pick apart something instead of just using your head!!

  • Author's avatar image
    Diane Beitlich

    and you for goodness sake obviously the one on the FN made a larger amount, OMG just follow the darn recipe

  • Author's avatar image
    Maureen O'Reilly

    Confusing! Head note says vegetarian recipe but… uses chicken broth! Maybe better editing? Hope this will be re-done, looks like it may be good

  • Author's avatar image
    Angela Perry

    I have your recipe from Food Network for Mushroom Risotto with Peas and it calls for 8 cups of broth. Not sure which to go by.

Please sign in or create an account to review or comment on recipes.