Mushroom & Sweet Pea Risotto

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I may have mentioned this before, but I am a total Food Network junkie. I can spend hours watching cooking show after cooking show and never get bored. But my favorite Food Network chef by far is Giada DiLaurentiis. I love her. And whenever someone tells me they don’t like her, I get personally offended. How can you not love Giada? She’s so perky and fun and makes the most delicious food. And I think she loves chocolate as much as I do. I may or may not be her biggest fan. Well this recipe is one of Giada’s. And I think it would be a perfect side dish for your Easter dinner. The recipe does take a lot of time and attention but the result is an incredibly creamy and cheesy risotto that pairs with a number of different main courses. I recently made it for a family dinner and served it with Pinterest Greek Yogurt Chicken. My brother asked for the leftovers. And that, my friends, is always the indication of a great recipe. Enjoy!

Ingredients: Makes 8-10 servings, Adapted slightly from Food Network

  • 8 cups canned low-salt chicken broth
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 cups finely chopped onions
  • 10 ounces white mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 3/4 cup frozen peas, thawed
  • 2/3 cup grated Parmesan
  • salt and pepper to taste

Preparation:

  1. Bring the broth to a simmer in a medium saucepan and set aside
  2. In a large saucepan, melt butter over medium heat
  3. Add olive oil to melted butter
  4. Add onions and saute until tender, about 8 minutes
  5. Add the white mushrooms and garlic and saute until the mushrooms are tender, about 5 minutes
  6. Stir in the rice and let it toast for a few minutes
  7. Add wine and stir occasionally until the liquid is completely absorbed, about 2 minutes
  8. Reduce heat to medium low and add chicken broth one cup at a time, stirring often
  9. Repeat until all broth has been added into the pot and rice has absorbed all the liquid, about 30 minutes
  10. Stir in the thawed peas and freshly grated parmesan
  11. Season with salt & pepper to taste
  12. Serve immediately

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