| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 6 cups chicken broth
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup olive oil
- 1 cup finely diced yellow onion
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1 1/2 cups grated Parmesan cheese
- 1 cup frozen peas
- Kosher salt and freshly cracked multicolor pepper
Instructions
- Heat the chicken broth in a medium saucepan, then cover and keep warm on low heat.
- Melt the butter in a large saucepan over medium heat and add the olive oil. Add the onions and saute, stirring occasionally, under tender and translucent, 8 to 10 minutes. Add the mushrooms and garlic and saute, stirring occasionally, until the mushrooms are tender and the juices have evaporated, 10 to 12 minutes.
- Next, add the rice and stir to incorporate with the vegetables, then immediately add the white wine. Cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of the broth to the pan and simmer over medium-low heat, stirring often, until the liquid is absorbed, 3 to 4 minutes. Continue to cook, adding broth by the cupful and stirring often, until the rice is tender and creamy, 28 to 32 minutes. Stir in the Parmesan and peas. Add salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1113 |
| Total Fat | 56 g |
| Saturated Fat | 26 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 40 g |
| Cholesterol | 110 mg |
| Sodium | 1677 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1113 |
| Total Fat | 56 g |
| Saturated Fat | 26 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 40 g |
| Cholesterol | 110 mg |
| Sodium | 1677 mg |
Reviews
Great recipe! Easy with excellent flavor. I would reduce the Parmesan just a bit. I’d also cut the recipe because it makes way more than four servings. Good grief! As is, it makes 12-14 very generous servings. We’re going to be eating it for a week.
Sounds yummy, but…
How would this work with another rice? Brown? Yellow?
How would this work with another rice? Brown? Yellow?
This was so good and very tasty. Will definitely be making this again. Usually, I’m not such a risotto fan, but this was perfect!!
I have an onion allergy and cannot eat onions. Nothing seems missing when I make this recipe without the onions. It is a favorite in our home.
Made this last night, it was wonderful!! This is way more than 4 servings. I will hold back a little on the cheese next time. I am going to freeze the leftovers.
Used mushroom broth instead of chicken broth. It’s a game-changer.
Tried a new risotto recipe tonight – should have stuck with this one. It is always flawless – I’m sticking with Miss Brown for risotto from now on!!
Delicious and very simple risotto recipe.
It’s good.
This was my first time ever making risotto. I saw it on Ms. Brown’s show. The recipe was easy to follow and it was really delicious!