Recipe courtesy of Giada De Laurentiis
Episode: Risotto Cravings
Print
Total:
11 min
Prep:
5 min
Cook:
6 min
Yield:
1 serving
Level:
Easy

Ingredients

  • Olive oil flavored cooking spray
  • 1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
  • 1 to 2 tablespoons grated Parmesan
Mushroom Risotto with Peas:
  • 8 cups canned low-salt chicken broth
  • 1/2-ounce dried porcini mushrooms
  • 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 or short-grain white rice
  • 2/3 cup dry white wine
  • 3/4 cup frozen peas, thawed
  • 2/3 cup grated Parmesan
  • Salt and freshly ground black pepper, optional

Directions

Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.

Mushroom Risotto with Peas:

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.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Penne al Forno

Recipe courtesy of Nadia G

Lobster Risotto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spaghetti al Limone: Spaghetti with Lemon Sauce

Recipe courtesy of David Rocco

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Pasta Al Forno

Recipe courtesy of Zero Otto Nove

Brasato al Barolo

Recipe courtesy of Debi Mazar and Gabriele Corcos

Laura's Pasta al Forno with Sugo

Recipe courtesy of Laura Vitale

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Patate al Forno: Baked Potatoes

Recipe courtesy of David Rocco

Trending Videos

So Much Pretty Food Here