Mushroom Risotto

Pan Seared Lamb Chops 6

This is my version of mushroom risotto. Cook the mushroom and peas in butter and add it to the cooked risotto.

I used the entire carton of chicken broth.


  • Butter – 1 tbsp + 2 tbsps, divided
  • Olive oil – 1 tsp
  • Mushroom – 4, sliced
  • Frozen peas – 1/4 cup
  • Shallots – 1/3 cup, finely chopped
  • Arborio rice – 1 cup, do not wash the rice
  • Chicken broth – 32 fl oz
  • Grated Parmesan cheese – 2 – 3 tbsps plus more for garnishing
  • Parsley – finely chopped, for garnishing


  • Heat 1 tbsp butter in a small pan.
  • Add mushroom and peas. Saute until the mushrooms are cooked. Set it aside.
  • Heat 2 tbsps of butter and olive oil in a heavy bottom pan or dutch oven.
  • Add shallots and saute until they turn transparent.
  • Add arborio rice and saute until they turn opaque on medium heat. Stir continuously
  • Add 1 cup of chicken broth to the rice and let the rice cook. Keep stirring at regular intervals. Do not let the rice burn.
  • When the rice absorbs the broth, add another cup of chicken broth.
  • Keep adding chicken broth until the rice is cooked but not mushy.
  • Turn off the heat.
  • Stir in the cooked mushrooms  and peas.
  • Add shredded Parmesan cheese and parsley. Mix well.
  • Top the risotto with Parmesan cheese while serving.
  • Risotto is best served hot.


  • For a spicy version of risotto; add minced garlic(2 garlic cloves) and Serrano pepper( 1 and a half Serrano pepper slight lengthwise) to the onions while cooking.
  • Adding warm chicken broth to the rice speeds up the cooking process.



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