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    You are in: Home / Recipes / Mushroom Risotto With Peas Recipe
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    Mushroom Risotto With Peas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Manami's Note:

    We made this with all white mushrooms instead of what the recipe called for. I've posted it the way Giada D meant it to be. I can only say how good it was the way it was made here.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
    2. 2
      Set aside until the mushrooms are tender, about 5 minutes.
    3. 3
      Keep broth warm over very low heat.
    4. 4
      In a heavy large saucepan over medium heat, melt butter and add olive oil.
    5. 5
      Add the onions and saute until tender, about 8 minutes.
    6. 6
      Add the white mushrooms and garlic.
    7. 7
      Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
    8. 8
      Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
    9. 9
      Stir in the rice and let it toast for a few minutes.
    10. 10
      Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
    11. 11
      Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
    12. 12
      Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes(the rice will absorb 6-8 cups of broth).
    13. 13
      Stir in the peas.
    14. 14
      Mix in the Parmesan cheese.
    15. 15
      Season with salt and pepper to taste.

    Ratings & Reviews:

    • on December 14, 2009

      55

      An earthy sophisticated risotto. I varied the ingredients slightly, and it was fantastic. I used vegetable stock, because I don't care for chicken, instead of the dried porcini, I found a dried Wild Mushroom Medley at Trader Joe's, and I also used crimini instead of the white mushrooms. Very easy to make - this is in Giada's "Everyday" cookbook, but it certainly doesn't taste "everyday". As with any risotto, add the liquid a cup or so at a time. I found I only needed about 6 cups of the stock, but I did cover the pan for part of the simmer time. Whatever you do, don't omit the peas, even if you don't care for them, they add a necessary texture. The layers of flavor in this dish unfold with lovely complexity. This would be over-the-moon if you just happen to have a pinch of truffle salt - wow!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2009

      45

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    Nutritional Facts for Mushroom Risotto With Peas

    Serving Size: 1 (542 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 462.5
     
    Calories from Fat 160
    34%
    Total Fat 17.8 g
    27%
    Saturated Fat 8.1 g
    40%
    Cholesterol 30.1 mg
    10%
    Sodium 293.5 mg
    12%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.3 g
    21%
    Protein 17.2 g
    34%

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