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Mushroom and Beef Risotto with Peas

Think of this recipe as a base for improvisation with any kind of leftovers you may have on hand. Substitute pieces of roasted asparagus for the peas, or use chicken or shrimp for the beef, and leave out the mushrooms if you prefer.
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Mushroom and Beef Risotto with Peas

Servings

8

Cook Time

55 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Mushroom and Beef Risotto with Peas

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

  1. Bring the broth to a simmer in a heavy medium saucepan. Cover the broth and keep warm over very low heat.
  2. 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.
  3. 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.
  4. 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
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
26 grams
Protein
13 grams
Fat
8 grams
Saturated Fat
4 grams
Cholestrol
27 milligrams
Sodium
405 milligrams
Fiber
1 grams
Sugar
2 grams
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gluten free
nut free

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