Risotto-Style Pasta with Peas & Mushrooms

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


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

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


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