Running from the Law: Mushroom Risotto with Peas

Tuesday, January 12, 2010

Mushroom Risotto with Peas

I haven't posted a recipe in a while, so I thought I'd give you one of my favorite warm, rich and comforting foods since the weather is so cold and dreary...Mushroom Risotto. Risotto is a creamy Italian rice dish usually made with Arborio rice, but feels more like a hearty pasta.  Risottos can be decadent or incredibly simple, but they're always really amazing. Risotto might sound intimidating and can admittedly be a little time consuming, but it's well worth it. 

One of my favorite risotto dishes is a perfect side dish.  Heavy on the mushrooms!  Oh, how I do love love love mushrooms (I blame my dad for this). Did you know that mushrooms are really great for you too! Mushrooms are an excellent source of calcium, iron, Vitamin D, potassium, copper, riboflavin, niacin, and selenium. The health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes. Mushrooms also help in weight loss and with increasing immunity.

Risotto is definitely a dish that will impress guests. Make it as a side dish, a vegetarian main course, or add some chicken and serve as a meal. 

Mushroom Risotto with Peas
  • 7 cups low-sodium chicken broth
  • 1-2 cups chopped mushrooms (white button, cremini, portobella, shitaki, etc.)
  • 1/4 stick unsalted butter
  • 2 cups finely chopped onion
  • 2 garlic gloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 1/2 cup frozen peas, thawed
  • 2/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
1. Bring the broth to a simmer in a heavy, medium-size saucepan.  Cover the broth and keep warm over very low heat.

2. Melt the butter in a large, heavy saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the mushrooms and garlic, saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Add the rice and cook, stirring, until the grains are translucent and toasted, about 1 minute. Add the wine, stirring often, until the liquid is absorbed, about 2 minutes.

3. Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Add the stock to the risotto, a 1 cup at a time, continuing to cook until the rice is just tender and the mixture is creamy, then add more broth and stirring often, about 28 minutes total. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.


  1. I love mushroom risotto. Yours looks lovely!
    I just had a peak at your wedding pictures. They are gorgeous! You look beautiful! Congratulations!

  2. I adore mushrooms too. My favorite mushroom is the morel. This risotto looks enticing and comforting.

  3. This looks delicious. I'm drooling on my keyboard.

    Sadly, risotto is one of the few dishes I have tried to make and majorly FAILed at. I haven't been brave enough to try it again. And I'm pretty sure I've ruined my husband on the stuff for life...

  4. This is a great recipe!! My kids would eat this all UP. Thanks so much for this:)