Risotto-Style Pasta with Peas & Mushrooms

Risotto-Style Pasta with Peas & Mushrooms
Photo by Scott Phillips


  • ½ cup grated Parmigiano-Reggiano
  • 2 Tbs. unsalted butter
  • 2-½ to 3 cups homemade or low-salt chicken broth
  • 12 fresh basil leaves, torn into large pieces
  • Kosher salt and freshly ground black pepper
  • Grated zest of 1 lemon
  • 1 cup frozen peas
  • + 4 more ingredients
    • ¾ oz. dried porcini or dried shiitake mushrooms
    • 2 Tbs. extra-virgin olive oil
    • 1 small red onion, finely diced
    • ½ lb. dried elbow macaroni

Soak the dried mushrooms in 1 cup boiling water until they soften, about 10 minutes. Heat the chicken broth in a medium saucepan over low heat. Transfer the mushrooms to a cutting board and chop very coarsely. Slowly pour off the mushroom soaking liquid into the chicken broth, leaving any sedimen...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network