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#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

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: The Giadzy Kitchen

#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.

Giada's Mushroom Risotto with Peas

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 TheGiadzyKitchen

Article by The Giadzy Kitchen

Yum

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