Best Mushroom Risotto With Peas Recipes

EASY MUSHROOM RISOTTO {OVEN-BAKED AND NO-STIR!}

Steps:

• Preheat oven to 400° F. In a large Dutch oven or an oven-proof skillet with a tight-fitting lid, melt butter over medium heat. Add onions and cook until just tender, about 3-5 minutes.
• Increase the heat to medium-high and add the sliced mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Stir in the rice and cook, stirring, until the rice is well coated in the pan juices, about 1-2 minutes. Add the wine and broth, then season with salt and pepper to taste.
• Bring the mixture to a simmer, then cover with the lid and transfer the dish to the oven. Bake until the liquid is absorbed and the rice is tender, about 45 minutes.
• Remove dish from oven, carefully take off the lid, and stir in the peas (if using), Parmesan, and parsley until creamy. I like to use a fork to fluff the rice as I stir, which helps prevent it from clumping together. Serve immediately.

RISOTTO WITH MUSHROOMS AND PEAS

Steps:

• Heat the chicken broth in a medium saucepan, then cover and keep warm on low heat.
• Melt the butter in a large saucepan over medium heat and add the olive oil. Add the onions and saute, stirring occasionally, under tender and translucent, 8 to 10 minutes. Add the mushrooms and garlic and saute, stirring occasionally, until the mushrooms are tender and the juices have evaporated, 10 to 12 minutes.
• Next, add the rice and stir to incorporate with the vegetables, then immediately add the white wine. Cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of the broth to the pan and simmer over medium-low heat, stirring often, until the liquid is absorbed, 3 to 4 minutes. Continue to cook, adding broth by the cupful and stirring often, until the rice is tender and creamy, 28 to 32 minutes. Stir in the Parmesan and peas. Add salt and pepper to taste.

MUSHROOM AND PEA RISOTTO

Steps:

• Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
• Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
• Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
• Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
• Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
• Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. 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 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

RISOTTO WITH MUSHROOMS AND PEAS

Steps:

• Soak dried mushrooms in very hot water.
• Heat chicken stock to a simmer in a saucepan.
• Chop onion. Heat oil in a deep heavy-bottom nonstick pan until it is medium hot. Add onion, and saute until it begins to take on a little color.
• Meanwhile, wash and slice fresh mushrooms and add to onion.
• Add rice to mixture, and stir until it is well coated.
• Add wine, and stir until it cooks away, about 2 minutes.
• Add about a cup of the simmering stock to rice mixture, and cook over medium-high heat, stirring often, until liquid has been absorbed.
• Continue adding broth as it is absorbed into the rice, stirring often.
• Just before adding the last liquid, drain soaking mushrooms well, reserve liquid and add mushrooms to rice. For last liquid addition, use mushroom liquid.
• Add peas and cook a minute, until they are tender.
• Grate cheese. When rice is tender and there is broth left to make it slightly runny, season with salt and pepper, and serve. Top with cheese.