Mushroom Risotto with Peas

Print Friendly, PDF & Email
Mushroom Risotto with Peas

Mushroom Risotto with Peas

Mushroom Risotto with Peas


3 tablespoons olive oil

3 cups (8 ounces) sliced mushrooms

1/3 cup sliced shallots or chopped onion

2 cloves garlic, minced or pressed

1 3/4 cups uncooked arborio rice

4 cups chicken broth

3/4 cup dry white wine

1/2 teaspoon ground black pepper

2/3 cups fresh peas or thawed frozen peas

Parmesan or Asiago cheese (optional)


Warm oil in a large skillet over medium heat. Add mushrooms, shallots and garlic. Saute for 5-7 minutes, stirring occasionally, until mushrooms are lightly browned and the liquid from the mushrooms is evaporated.

Stir in uncooked rice and cook for an extra minute.

Transfer mixture to a 3 1/2 to 4-quart slow cooker. Mix in broth, wine, and pepper.

Cover and cook on low heat for about 2 3/4 hours or on high heat for 1 1/4 hours or until rice is fork tender.

Stir in peas and top with cheese.

Leave a comment