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Wild Mushroom Risotto with Peas

Wild Mushroom Risotto with Peas #risotto #wildmushroom #sweetpeas #pasta #valentinesday #romanticdinner #pastarecipes

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.

Wild Mushroom Risotto with Peas 3

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.

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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.

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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.

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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}

Wild Mushroom Risotto with Peas 2

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 Mushroom Risotto with Peas #risotto #wildmushroom #sweetpeas #pasta #valentinesday #romanticdinner #pastarecipes

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Wild Mushroom Risotto with Peas #risotto #wildmushroom #sweetpeas #pasta #valentinesday #romanticdinner #pastarecipes

Wild Mushrooms Risotto with Peas

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  • Author: Krista
  • 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

Scale
  • 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

  1. In a medium sized saucepan, bring chicken broth to a simmer.
  2. Add in dried porcini mushrooms.
  3. Cover and cook mushrooms until they are tender, about 5-6 minutes.
  4. Remove the mushrooms from the broth, and finely chop.
  5. Cover the broth and keep warm on a the lowest heat setting.
  6. In a large saucepan, over medium heat, add in unsalted butter, melt butter and add in finely chopped onions.
  7. Saute onions under tender and translucent, about 8-10 minutes, stirring occasionally.
  8. Add in white mushrooms, the porcini mushrooms, and garlic cloves.
  9. Saute until the mushrooms are tender and the juices have evaporated, about 10-12 minutes, stirring occasionally.
  10. 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.
  11. 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.
  12. 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}
  13. Stir in peas and freshly grated parmesan cheese.
  14. Add salt and pepper to taste.
  15. Serve!

Notes

{Recipe slightly adapted from Giada De Laurentiis book “Everyday Italian”}

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