Mushroom and Beef Risotto with Peas


4 servings
3 cups low-sodium chicken brothlow-sodium chicken broth3
¼ cup unsalted butterunsalted butter¼
2 small shallots, finely choppedshallots2
10 ounces cremini mushrooms, finely choppedcremini mushrooms10
2 garlic cloves, mincedgarlic clove2
1 cup Arborio rice or medium-grain white ricearborio rice1
½ cup dry white winedry white wine½
¾ teaspoon kosher saltkosher salt¾
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
⅔ cup frozen peas, thawedfrozen peas
1 cup diced leftover pot roastbeef pot roast1
⅔ cup grated Parmesan cheeseparmesan cheese


Bring the broth to a simmer in a heavy medium saucepan. Cover the broth and keep warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the cremini mushrooms and garlic; saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice and cook for 1 minute. 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. Season with the salt and pepper. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cup and stirring often, about 28 minutes. Stir in the peas and beef and allow to warm through. Mix in the Parmesan cheese.


Already registered? Click to login.

Register with my site and you'll get exclusive access to more recipes as well as cool
website features like the "recipe box" and "grocery list"!

* required field

email address*    
password (min. 6 characters) *    
first name*  
last name*  
zip code