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Giada's Mushroom Risotto with Peas
Category
Main Course
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
- 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)
Instructions
- 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.
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 498
Amount/Serving
% Daily Value
- Carbs
- 53 grams
- Protein
- 23 grams
- Fat
- 19 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 50 milligrams
- Sodium
- 1062 milligrams
- Fiber
- 3 grams
- Sugar
- 4 grams
7 comments
Correction, I added the thyme and garlic to the SHALLOTS.. :)
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!
What can I use in place of white wine?
and you for goodness sake obviously the one on the FN made a larger amount, OMG just follow the darn recipe
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!!
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
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.