Mushroom Risotto with Peas

Ingredients

• Salt and freshly ground black pepper, optional
• ²/₃ cup grated Parmesan
• ¾ cup frozen peas, thawed
• ²/₃ cup dry white wine
• 1 ½ cups Arborio rice or short-grain white rice
• 2 garlic cloves, minced
• 10 ounces white mushrooms, finely chopped
• + 17 more ingredients
• • 2 cups finely chopped onions
  • 2 tablespoons olive oil
  • ¼ cup unsalted butter
  • ½-ounce dried porcini mushrooms
  • 8 cups canned low-salt chicken broth
  • Salt and freshly ground black pepper, optional
  • ²/₃ cup grated Parmesan
  • ¾ cup frozen peas, thawed
  • ²/₃ cup dry white wine
  • 1 ½ cups Arborio rice or short-grain white rice
  • 2 garlic cloves, minced
  • 10 ounces white mushrooms, finely chopped
  • 2 cups finely chopped onions
  • 2 tablespoons olive oil
  • ¼ cup unsalted butter
  • ½-ounce dried porcini mushrooms
  • 8 cups canned low-salt chicken broth

1. 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. 2. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushr...

View full recipe at SpringPad