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Mushroom Risotto With Peas

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“We made this with all white mushrooms instead of what the recipe called for. I've posted it the way Giada D meant it to be. I can only say how good it was the way it was made here.”
1hr 10mins

Ingredients Nutrition


  1. Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
  2. Set aside until the mushrooms are tender, about 5 minutes.
  3. Keep broth warm over very low heat.
  4. In a heavy large saucepan over medium heat, melt butter and add olive oil.
  5. Add the onions and saute until tender, about 8 minutes.
  6. Add the white mushrooms and garlic.
  7. Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
  8. Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
  9. Stir in the rice and let it toast for a few minutes.
  10. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
  11. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
  12. 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 6-8 cups of broth).
  13. Stir in the peas.
  14. Mix in the Parmesan cheese.
  15. Season with salt and pepper to taste.

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