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 Checkmark Lock Lock
#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. giadzy.com

Giada's Mushroom Risotto with Peas

Serves 6

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. 

Giada's Mushroom Risotto with Peas

By: Giada De Laurentiis

#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.

Yum
Giada's Mushroom Risotto with Peas

Photo Credit: Lagostina

#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.

Prep Time
minutes
Cook Time
minutes
Total Time
minutes
Cooking Level
Beginner

Serving size:

Serves 6

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. 

Gluten Free
Nut Free
Vegetarian
Photo of lizzynewm

Article by Giada De Laurentiis

Yum

Have extra peas? Try these recipes:

Tagliatelle with Peas, Sausage & Ricotta

By: Giada De Laurentiis

May 10, 2018 | Total time: minutes

Crispy Coconut Orzo with Peas

By: Giada De Laurentiis

Feb 11, 2020 | Total time: minutes

Mushroom and Beef Risotto with Peas

By: Giada De Laurentiis

Apr 28, 2017 | Total time: minutes

Baked Penne with Roasted Vegetables

By: Giada De Laurentiis

Mar 15, 2017 | Total time: minutes