Mushroom and Pea Risotto Recipe
If you’re yearning for a cozy, restaurant-worthy dish that brings comfort and flair to your dinner table, look no further than this Mushroom and Pea Risotto Recipe. Creamy Arborio rice, savory mushrooms, vibrant peas, and a sprinkling of Parmesan create the kind of dreamy Italian risotto that’s both elegant and easy enough for a weeknight. With its luscious texture and delightful layers of flavor, this Mushroom and Pea Risotto Recipe will quickly become a staple in your home kitchen—with rave reviews to match!
Ingredients You’ll Need
Every element in this risotto is carefully chosen for maximum flavor, creamy texture, and irresistible aroma. Each ingredient has a role to play, whether it’s creating that signature silkiness or lending pops of color and earthiness you’ll crave with each bite.
- Olive oil: Gives a fruity, nourishing base flavor that complements the richness of butter.
- Unsalted butter (divided): Adds luxurious creaminess; saving some for sautéing mushrooms maximizes flavor.
- Onion, finely chopped: Delivers gentle sweetness and foundational savoriness with each forkful.
- Garlic cloves, minced: Enhances with aromatic warmth, filling your kitchen with enticing scents.
- Arborio rice: The star grain—its high starch content creates incredible creaminess as it cooks.
- Dry white wine (optional): Lends subtle acidity, balancing the rich flavors (feel free to skip if needed).
- Low-sodium vegetable or chicken broth, warmed: Keeps the rice tender and gradually infuses layers of flavor.
- Cremini or button mushrooms, sliced: Provides robust earthiness and that classic “meaty” bite.
- Frozen peas: Offers bright color and a pop of sweetness you’ll love in every mouthful.
- Grated Parmesan cheese: Ties everything together with salty, creamy depth—don’t skip the real stuff!
- Salt and black pepper to taste: Essential for perfect seasoning—taste as you go to find your preferred balance.
- Chopped fresh parsley for garnish (optional): Adds freshness and a gorgeous green finish for a restaurant-worthy presentation.
How to Make Mushroom and Pea Risotto Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil and half of the butter in a large saucepan over medium heat. Once melted, stir in the chopped onion and cook until soft and beautifully translucent—about four minutes. Add the minced garlic and let it bloom for another 30 seconds, filling the kitchen with a captivating aroma that’s the backbone of any great risotto.
Step 2: Toast the Rice
Pour in the Arborio rice, stirring so each grain is coated with that rich, buttery oil. Let it toast for one to two minutes; you’ll notice the grains turn slightly translucent around the edges. This crucial step helps the rice maintain its signature texture—you want risotto that’s creamy yet with a satisfying bite.
Step 3: Deglaze with Wine
If you’re using wine, now’s the moment to add it, letting it sizzle and bubble as you stir. The wine infuses elegance and balance, and as it mostly evaporates, those flavorful notes remain behind, deepening the risotto’s flavor profile. If you’re skipping the wine, just add a ladle of broth and continue!
Step 4: Add Broth Gradually
Keep your broth warm on the stove nearby—you’ll add it one ladle at a time. Stir constantly, allowing the rice to absorb each addition before pouring in more. This simple act is what transforms Arborio rice into velvety risotto. It’ll take about 18–20 minutes for the rice to become tender yet perfectly al dente.
Step 5: Sauté the Mushrooms
While your risotto is getting deliciously creamy, melt the remaining tablespoon of butter in a separate skillet. Add the sliced mushrooms and cook them until they’re deeply browned and tender, about six to seven minutes. This deep sauté ensures each bite bursts with savory, earthy mushroom flavor—a highlight of this Mushroom and Pea Risotto Recipe.
Step 6: Stir in Mushrooms and Peas
With about five minutes left on your risotto, gently fold in the sautéed mushrooms and frozen peas. The peas will warm through and stay vibrantly green, matching beautifully against the bronze of the mushrooms and the creamy rice.
Step 7: Add Cheese and Finish
When your risotto is luxuriously creamy and the rice is cooked to perfection, remove it from the heat. Stir in the grated Parmesan cheese until melted and glossy. Taste and season with salt and black pepper as needed—now’s the time to find that perfect balance!
How to Serve Mushroom and Pea Risotto Recipe
Garnishes
Risotto is all about those final touches—a sprinkle of fresh chopped parsley adds a pop of color and livens up each serving. If you want extra decadence, grate a little more Parmesan right before serving; the tiny shavings melt into every spoonful of this Mushroom and Pea Risotto Recipe, creating a gorgeous finish.
Side Dishes
A simple salad of peppery arugula, a drizzle of lemon, and perhaps a few shavings of Parmesan pairs delightfully with the creaminess of risotto. Rustic bread, lightly toasted, is also perfect for scooping up those last luxurious bites; it transforms dinner into a true Italian feast.
Creative Ways to Present
For a stunning restaurant-style look, try spooning the risotto into shallow bowls and swirling it gently with the back of a spoon. You can also shape little risotto mounds with a ring mold for an elegant dinner party vibe, or serve individual portions in small cups or shot glasses as a chic appetizer at gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mushroom and Pea Risotto Recipe, transfer it promptly to an airtight container and refrigerate within two hours. Risotto will keep well for up to three days, and while it may thicken, it’s still fabulous when reheated properly.
Freezing
You can freeze risotto, although its creamy texture does change slightly after thawing. Portion it into freezer-safe containers, let it cool completely, and freeze for up to three months. Thawed risotto is perfect for transforming into dreamy arancini—crispy risotto balls that make an irresistible snack!
Reheating
To revive cold risotto, place it in a saucepan with a splash of broth or water. Warm gently over low heat, stirring until creamy once again. Avoid microwaving if possible, as this can make the rice chewy; reheating on the stove brings that signature luscious texture back to life.
FAQs
What type Main Course
Creamy cremini and classic button mushrooms are both lovely choices for the Mushroom and Pea Risotto Recipe, thanks to their approachable flavor and meaty texture. Feel free to experiment with shiitake or even a wild mushroom blend to take the earthiness up a notch!
Can I make this recipe vegan?
Absolutely! For a vegan Mushroom and Pea Risotto Recipe, use your favorite plant-based butter and swap out the Parmesan with nutritional yeast, vegan parmesan, or omit it altogether. The risotto still comes out rich, savory, and absolutely satisfying.
What if I don’t have Arborio rice?
While Arborio is ideal for its creamy starchiness, other short-grain Italian rices like Carnaroli or Vialone Nano work just as well. Avoid long-grain varieties, as they won’t provide that signature risotto creaminess.
How do I know when the risotto is done?
Start testing the rice around the 18-minute mark. It should be tender with a slight resistance or “bite” at the core, and the risotto overall should be luxuriously creamy—not too soupy or stiff. Taste as you go for the perfect finish.
Can I double this recipe?
You can absolutely double the quantities for a crowd, though risotto is best cooked in smaller batches to ensure even texture and absorption. If doubling, consider using two pots and combining at the end for a truly luscious Mushroom and Pea Risotto Recipe experience.
Final Thoughts
If you’ve never made risotto at home, let this Mushroom and Pea Risotto Recipe be your gateway to creamy, Italian comfort. Each forkful brings a blend of earthy mushrooms, sweet peas, and melting Parmesan that’s hard to resist. Give it a try—there’s nothing like serving up a bowlful of warmth and flavor you made yourself!
Print
Mushroom and Pea Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of Mushroom and Pea Risotto, a classic Italian rice dish that is both comforting and flavorful. This recipe combines the earthy richness of mushrooms with the sweetness of peas, all enveloped in a velvety risotto base. Perfect for a cozy night in or a special dinner with loved ones.
Ingredients
For the Risotto:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 5 cups low-sodium vegetable or chicken broth, warmed
For the Mushrooms and Peas:
- 8 oz cremini or button mushrooms, sliced
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Saute the Base: In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in garlic and cook for 30 seconds.
- Add the Rice: Add Arborio rice and toast for 1–2 minutes. Pour in white wine, stir until evaporated.
- Cook the Risotto: Begin adding warm broth one ladle at a time, stirring constantly until absorbed. Repeat for 18–20 minutes until rice is tender.
- Prepare Mushrooms and Peas: In a skillet, melt remaining butter and sauté mushrooms until browned. Add peas and cook for 5 minutes.
- Combine: Stir mushrooms and peas into the risotto. Remove from heat, add Parmesan, salt, and pepper. Serve garnished with parsley.
Notes
- For a vegan version, use plant-based butter and omit Parmesan or use nutritional yeast.
- For the best texture, serve risotto immediately after cooking.
- Leftover risotto can be repurposed into arancini (risotto balls).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
