Prep Time
40 Mins
4 servings

Intimidated by risotto? You won't be after following this easy, impressive recipe. To make the dish completely meatless, use vegetable broth in place of chicken.

How to Make It

Step 1

Bring broth to a simmer in a medium saucepan; keep warm over low heat.

Step 2

Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.

Step 4

Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.

Ratings & Reviews


February 06, 2016
I've made  this several times because it's so delicious.  I only buy one package of shiitake mushrooms because they are so expensive, I sub in cremini for the rest to save a bit.  I also add roasted butternut squash and spinach at the end and extra garlic when sauteing the mushrooms.  It's good enough to serve to company. 

jennabret4's Review

January 21, 2014

jenfar's Review

January 21, 2014

DavidDales's Review

November 03, 2013

ChefKiki's Review

May 18, 2013
I love this risotto recipe and make it often. Guests also think it is great and doesn't taste light. We will sometimes just eat this as our dinner :)

tkirkland's Review

November 06, 2011
I made this dish using a mix of barley, spelt, and arborio rice (from Trader Joe's). I probably had a bit less broth and mushrooms than called for, and subbed dried thyme for fresh. It still turned out very nicely, if a little less creamy than I would have liked. The variety of grains made for an interesting texture.

seaside725's Review

October 21, 2011

vegaskennedy's Review

October 07, 2011
My kids loved it - now that's an accomplishment!

Emz101's Review

September 29, 2011
This was ok, I think if I were to make it again I would cut the amount of mushrooms in half and add an extra 1/4C. of peas, mainly because I love the sweetness of peas. As well I would not use the thyme at all next time I found it very over powering even though I only used half the amount, I would substitute it with more garlic. I was a little afraid it would be mushy but it ended up still having a nice bite. I agree it took way more then 20 min, from beggining to end it took me at least an hour, but I also prepared the mushrooms beore the rice since you do need to constantly stir.

MarkSz's Review

June 15, 2011
We enjoyed this but I made a huge mistake by using canned peas instead of frozen or even fresh. I substituted crimini mushrooms for the shitake and I sauteed them for at least 10-15 minutes. They were yummy. With the Arborio rice you need the 4 cups of broth. Risotto is meant to be creamy and the rice holds it shape. Probably wont make this again but I will make different versions of it.