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Mushroom and Beef Risotto with Peas
Servings
4
Cook Time
55 minutes
Ingredients
- 3 cups low-sodium chicken broth
- 1/4 cup 1/2 stick unsalted butter
- 2 small shallots (finely chopped)
- 10 ounces cremini mushrooms (trimmed and finely chopped)
- 2 garlic cloves (minced)
- 1 cup Arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup frozen peas (thawed)
- 1 cup diced leftover pot roast or other cooked meat
- 2/3 cup grated Parmesan cheese
Instructions
- Bring the broth to a simmer in a heavy medium saucepan. Cover the broth and keep warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add the shallots and saute until tender, about 8 minutes. Add the mushrooms and garlic, saute until the mushrooms are tender and their juices have evaporated, about 10 minutes. Stir in the rice and cook for 1 minute. Add the wine, cook until the liquid is absorbed, stirring often, about 2 minutes.
- Turn the heat to medium low and add 1 cup of hot broth to the rice. Simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Season with the salt and pepper.
- Continue to cook, adding more broth by the cup as it is absorbed and stirring often, until the rice is just tender and the mixture is creamy, this will take about 28 minutes in total. Stir in the peas and beef and stir until warmed through. Mix in the Parmesan cheese and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 52 grams
- Protein
- 27 grams
- Fat
- 15 grams
- Saturated Fat
- 8 grams
- Cholestrol
- 54 milligrams
- Sodium
- 761 milligrams
- Fiber
- 2 grams
- Sugar
- 4 grams
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