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

Wild Mushrooms Risotto with Peas

  • 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”}

Keywords: mushroom risotto, arborio rice, vegetable risotto