Giada De Laurentiis’ Mushroom and Pea Farrotto | Giada in Italy | Food Network

Giada shares her secrets to making a hearty vegetarian Mushroom and !
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Giada De Laurentiis sees to reconnect with her roots. Whether she's digging into her household's recipe book or sharing Italian culture with her child Jade, her trip is everything about the bounty and appeal of enjoyed with loved ones.

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Mushroom and Pea Farrotto
Level: Easy
Overall: 1 hr 20 minutes
Active: 1 hr 20 minutes
Yield: 4 portions


1/4 cup extra-virgin olive oil
10 ounces cremini or blended mushrooms, sliced
2 leeks, green parts and roots removed, cut in half lengthwise, then sliced into half moons and taken in cold water to eliminate grit
2 cloves garlic, smashed
1/2 teaspoon kosher salt
1 cup , washed
1 cup dry gewurztraminer
3 cups low-sodium chicken or vegetable broth
1/3 cup newly grated Parmigiano-Reggiano
1/3 cup newly grated Pecorino Romano
4 tablespoons saltless butter
3/4 cup frozen peas, defrosted


Heat a 3 1/2- quart pan over medium-high heat. Include 2 tablespoons of the oil and heat for 30 seconds. Include the mushrooms to the pan and cook, stirring often, up until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Include the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring typically, until soft and aromatic, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the to the pan and stir to coat the grains in the oil and toast a little, 2 to 3 minutes. Deglaze with the red wine and stir. Cook the , stirring occasionally, up until the wine vaporizes almost completely, about 8 minutes. Include the broth in 1-cup increments, cooking up until the liquid almost completely vaporizes before adding the next increment; this will take about 45 minutes to complete. Keep in mind to stir often to produce a creamy texture.

When the farro is tender and soaks up practically all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir up until the butter is melted in and the mix is velvety. Stir in the peas at the last minute and serve.

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Giada De Laurentiis' Mushroom and Pea Farrotto|Giada in Italy|Food Network

Giada De Laurentiis' Mushroom and Pea Farrotto | Giada in Italy | Food Network

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About the Author: Yvette Cook


  1. Good morning mam your the best Po Ang menu mo thanks for sharing dish Po mam God bless you ♥️♥️♥️💝

  2. Cremini mushrooms = baby portobello mushrooms = brown button mushrooms.

  3. yes… let me go grab some parmigiano reggiano from the 1/4 wedge that I casually have laying around…

  4. Whoever’s reading this, I hope that whatever you’re going through gets better and whatever you’re struggling or worrying about will be fine and that everyone has a fantastic day! Amen

  5. Giada talks about making this for her mom who is a vegetarian. But in the next bit she uses chicken stock to make the farrotto. 🤦‍♂

    1. I have two thoughts. Giada may have misspoke and meant to say vegetable broth or since she was in Italy filming this, her mom probably wasn’t there and it therefore didn’t need to be vegetarian.

  6. I wish I liked mushrooms. Can’t stand the texture or flavor of the fungi….ewwww!

  7. WTF chicken broth for a vegetarian dish???
    I didn’t know chicken was vegetarian 🤣🤣🤣

  8. VEGETARIAN ??? Why use Chicken stock? You can simply use the water after boiling a corn cob instead so it will be vegetarian

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  9. I too keep a giant cheese wheel over by the window for my culinary needs. 🤣

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  10. she said she was going to make something vegetarian for her mother and then adds chicken broth. to hell with mom, I guess.

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  12. The recipe looks yummy but if your mum is a vegetarian you shouldn’t use chicken broth x

  13. This is something I can do with my skill level, the ingredients I usually have in the pantry, and the taste buds God gave me.

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