A creamy earthy Wild Mushroom Risotto with Peas, the perfect meal to surprise that special someone with on Valentines Day or for just a date night in!
I don’t know about you, but when it comes to Valentines Day I would much rather make a fancy meal and dine in than deal with the traffic and the crazy wait times {reservations}.
When I go out to a nice meal I want to be able to relax, take my time, and savor every bite. And, at home, I can do that! {well, once the little man is down that is. :)}
This week will be dedicated to meals you can make for a romantic Valentines Day IN!
I can remember the very first Valentines Day date I had with my husband, boyfriend at the time. He surprised me, which is pretty typical for him. Brought me over to the place where he was staying at the time, and had a candle light dinner set up with rose pedals all over the table. He made me a delicious Italian pasta meal, ALL BY HIMSELF. So sweet, all the thought and time he put into the meal totally melted my heart. 🙂
Today I will be sharing with you what I believe to be a romantic pasta dish…. Risotto. Not just any Risotto, this risotto is a Wild Mushroom Risotto with Peas. Fancy right? Sounds like it, but it is super easy.
Risotto, always intimidated me, but to be honest, it is actually pretty easy. You just need to keep an eye on it. So it is definitely not one of those dishes you make while making something else. But believe me, you won’t want anything else. This Wild Mushroom Risotto has a deep earthy taste from the wild mushrooms, creaminess from the parmesan, and a slight sweet from the peas. Serve this dish with a nice Cabernet-Sauvignon and you got yourself a fancy Valentines Day dinner! 🙂
To get started, in a medium sized saucepan, bring 5 3/4 cups of low sodium chicken broth to a simmer. Add in 1/2 oz. of dried porcini mushrooms. Cover and cook mushrooms until they are tender, about 5-6 minutes. Remove the mushrooms from the broth, and finely chop.
Cover the broth and keep warm on a the lowest heat setting. In a large saucepan, over medium heat, add in 1/4 cup of unsalted butter, melt butter and add in 2 cups of finely chopped onions. Saute onions under tender and translucent, about 8-10 minutes, stirring occasionally.
Add in 10 oz. of white mushrooms finely chopped, the porcini mushrooms, and 2 minced garlic cloves. Saute until the mushrooms are tender and the juices have evaporated, about 10-12 minutes, stirring occasionally.
Next, add in 1 1/2 cups of arborio rice, stir to incorporate with vegetables and immediately add in 2/3 cup of white wine. Stir often until the liquid is absorbed, about 2 minutes. Next add 1 cup of the broth to the rice, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.
Continue to cook until the rice is tender and creamy, adding broth by cupfuls and stirring often. about 28-32 minutes. {I would add a cup of broth once I noticed that the rice was starting to lose the liquid}
Stir in 3/4 cup of thawed frozen peas and 2/3 cup of freshly grated parmesan cheese. Add salt and pepper to taste. Serve!
Wild Mushrooms Risotto with Peas
- Prep Time: 5 mins
- Cook Time: 1 hour 5 mins
- Total Time: 1 hour 10 mins
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
A creamy earthy Wild Mushroom Risotto with Peas, a perfect meal to surprise that special someone with on Valentines Day or for just a date night in!
Ingredients
- 5 3/4 cup of low sodium chicken broth
- 1/2 ounces of dried porcini mushrooms
- 1/4 cup of unsalted butter
- 2 cups onions, finely chopped
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 2/3 cup white wine
- 3/4 cup of frozen peas, thawed
- 2/3 cup freshly grated parmesan cheese
- salt & pepper to taste
Instructions
- In a medium sized saucepan, bring chicken broth to a simmer.
- Add in dried porcini mushrooms.
- Cover and cook mushrooms until they are tender, about 5-6 minutes.
- Remove the mushrooms from the broth, and finely chop.
- Cover the broth and keep warm on a the lowest heat setting.
- In a large saucepan, over medium heat, add in unsalted butter, melt butter and add in finely chopped onions.
- Saute onions under tender and translucent, about 8-10 minutes, stirring occasionally.
- Add in white mushrooms, the porcini mushrooms, and garlic cloves.
- Saute until the mushrooms are tender and the juices have evaporated, about 10-12 minutes, stirring occasionally.
- Next, add in arborio rice, stir to incorporate with vegetables and immediately add in white wine. Stir often until the liquid is absorbed, about 2 minutes.
- Next add in 1 cup of the broth to the mushroom rice pot, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.
- Continue to cook until the rice is tender and creamy, adding broth in by cupfuls and stirring often. about 28-32 minutes. {I would add a cup of broth once I noticed that the rice was starting to lose the liquid}
- Stir in peas and freshly grated parmesan cheese.
- Add salt and pepper to taste.
- Serve!
Notes
{Recipe slightly adapted from Giada De Laurentiis book “Everyday Italian”}
20 comments on “Wild Mushroom Risotto with Peas”
Your risotto looks so delicious! Love the mushroom & pea combination. I usually make a mushroom and chicken risotto, but I’ve been wanting to make a meatless one, and I need to branch out of my one recipe that I only ever make lol! This looks really good!
Aww.. thanks Maria! Yes, girl go meatless the flavors are awesome. š Branch out, its so worth it!
I love risotto, especially with mushrooms and the added peas are a plus! This looks delicious,creamy and yummy! Checking this out from Super Saturday Link Party, and I pinned this š
Cathy
I am a newbie to the risotto arena but loving it! Especially with wild mushrooms, thanks so for the pin Cathy and for linking up today! HOpe you have a great rest of the weekend!
Your risottos looks deliciously creamy. I love mushrooms, especially in meat-free dishes. Pinning!
Thanks Cindy, I was shocked as I was making it how it just kept getting creamier and creamier as I added the mushroom broth. I am a big fan of mushrooms too, you dont even need the meat when you have a good mushroom, it is “meaty” enough. š Thanks for the pin!
I just love a nice bowlful of risotto, and my favorite is just like this with mushrooms and peas. Looks delicious, Krista!
It was my first time making it but am hooked! Glad I still have more arborrio rice in the pantry.. i see more risotto in the future! š
I totally agree with you Krista, going out on Valentine’s Day is totally overrated. I can’t handle the crowds or having to plan ahead with reservations, which feels so impossible with kiddos. I LOVE risotto. It’s seriously one of my favorite dinners. And this one looks fantastic! Thanks for sharing at Wake Up Wednesdays!
OH yeah, totally forgot to add in the planning for the kiddos too, that makes it even more complicated. Yeah, definitely better staying in with a candle light dinner a bowl of risotto and wine. š
Thanks for hosting your party girl! Always love it when I have to time to link up, you girls have a great par-tay!
Thank you so much for sharing this, Krista! I just got mushrooms and was wondering how to use them. This looks so creamy and comforting. Peas are seriously my favorite veggie and I can’t wait to try this! Pinned!
Awesome Mary! Well, this is the PERFECT way to use up those extra mushrooms. Hope you like it Mary! Thanks for the pin sweet friend! š
This is some seriously beautiful risotto Krista. I love that bright pop of color from the peas. Pinned!
Thanks Trish, it packs some serious flavor too! My little man was eating this up, but he also loves cheese and mushrooms. hehe š Thanks for the pin girl!
We are the same way and prefer staying in for Valentine’s Day too. This risotto looks amazing Krista and sounds so good with all the mushrooms!
Yeah for another fellow “dine-inner” š
I hope you get a chance to try it kelly, it really is a nice hearty and creamy dish. You would love it! š
Krista, I am like you. I prefer to stay in with a fancy meal on Valentine’s Day. Can’t deal with the crowd and ridiculously over priced meals and wine. I love this risotto. I married an Italian and he always orders it when we are out and about but I’ve always been intimidated to try it at home. Love your recipe š As always, very gorgeous photos.
Well I’m glad we are on the same page, and totally right on the overpriced food too.
Zainab, I feel like baking takes some patience and exactness so you will totally rock risotto. I was intimidated by it too but it was alot easier than I thought. So go make this dish for your hunnie. š
Absolutely gorgeous!
Thanks so much Allie. š