Mushroom and Peas Risotto

Risotto is well worth the time to make it.

  • Servings: 4-6
  • Difficulty: Easy
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Simple yet robust risotto.


  • 5-6 cups Chicken Broth, divided (may use most or all of broth)
  • 3 Tbls olive oil, divided
  • 1 ½ pounds of mushrooms, I used brown mushrooms, thinly sliced
  • 1 cup frozen peas
  • 2 shallots, chopped
  • 1 ½ cups of Arborio rice
  • ½ cup white wine
  • Salt and Pepper to taste
  • 3 Tbls of fresh Parsley
  • 4 Tbls of butter
  • 1/3 cup freshly grated Parmesan cheese


    In a saucepan, warm the broth over low heat

  • Warm 2 Tbls olive oil in a large pot over medium high heat. Stir in the mushrooms and cook until soft, about 5 minutes. Remove mushrooms and their liquid and set aside
  • In a skillet add 1 Tbls olive oil and stir in the shallots. Cook about 1 minute. Add rice, stirring to coat with the oil and shallots and continue to cook about 2 minutes until the rice becomes a pale golden color. Add in the wine and stir constantly til the wine is absorbed.
  • Add ½ cup of broth to the rice and stir until the broth is absorbed. Continue adding ½ cup of broth at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 30 minutes.
  • Remove from heat and stir in mushrooms with the liquid, peas, butter, and parmesan cheese til mixed in with the rice. Season with salt, pepper and parsley.
  • Enjoy!