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
Scale
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
