Simple, tasty, and ready in about 50 minutes, this Giada Wild Mushroom Risotto With Peas is made with Arborio rice, white mushrooms, porcini mushrooms, Parmesan cheese, and peas. This rich and flavorful risotto recipe makes a great dinner option and serves up to 4 people.

Giada Wild Mushroom Risotto With Peas Ingredients

• 5¾ cups of low-sodium chicken broth
• ½ ounce of dried porcini mushrooms
• ¼ cup (½ stick) of unsalted butter
• 2 cups of finely chopped onion
• 10 ounces of finely chopped white mushrooms
• 2 cloves of garlic, minced
• 1½ cups of Arborio rice or medium-grain white rice
• ⅔ cup of dry white wine
• ½ cup of frozen peas, thawed
• ⅔ cup of freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

How To Make Giada Wild Mushroom Risotto With Peas

1. Prepare the broth: In a medium saucepan, bring 5¾ cups of chicken broth to a simmer, then add the porcini mushrooms. Cover and let them sit for about 5 minutes until they soften.
2. Chop the mushrooms: Once the mushrooms are tender, remove them with a slotted spoon, finely chop them, and set them aside. Keep the broth covered on very low heat to stay warm.
3. Sauté the onions and mushrooms: Melt ¼ cup of butter in a large, heavy-bottomed saucepan over medium heat. Add the onions and sauté for about 8 minutes until they become soft and translucent.
4. Cook the mushrooms and garlic: Add the chopped white mushrooms, porcini mushrooms, and garlic to the pan. Sauté for around 10 minutes until the mushrooms are tender and most of their liquid has evaporated.
5. Toast the rice: Stir in 1½ cups of Arborio rice to the mushroom mixture, allowing it to toast lightly for about 2 minutes. Then pour in ⅔ cup of white wine, stirring until it’s fully absorbed.
6. Add the broth gradually: Add 1 cup of hot broth to the rice and simmer over medium-low heat, stirring often. Continue adding more broth by the cup until absorbed, for about 28 minutes.
7. Finish the risotto: Once the rice is tender and creamy, stir in ½ cup of thawed peas and ⅔ cup of freshly grated Parmesan cheese. Season the risotto with salt and pepper to taste, then serve hot.

Recipe Tips

• Make it vegetarian: Substitute the chicken broth with vegetable broth for a completely vegetarian risotto. This simple swap won’t compromise the flavor and keeps the dish light and delicious.
• Add some crunch: After serving, top the risotto with toasted pine nuts or crispy fried shallots for an added layer of texture. It complements the creamy risotto beautifully.
• Use fresh herbs: Stir in fresh herbs like thyme or parsley just before serving for a fresh pop of flavor. This adds a bright note to balance the rich risotto.
• Make it creamier: If you like a creamier risotto, stir in a tablespoon of mascarpone or heavy cream at the end of cooking. This will elevate the texture and richness of the dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Artichoke Risotto
• Giada Fried Polenta
• Giada De Laurentiis Basic Risotto