Mushroom and Pea Risotto

Oh wow, you have to try this mushroom and pea risotto! It’s creamy, cozy, and packed with flavor. And guess what? It’s easier to make than you think!

I used to think risotto was super fancy and hard to cook. But once I tried it, I was hooked! With just a little stirring, you get the most velvety, dreamy dish.

The mushrooms add a deep, rich flavor. The peas bring a pop of sweetness. And that cheesy, buttery finish? Pure magic in every bite!

So grab a pan, and let’s make some risotto! You won’t believe how simple (and delicious) it is. Ready? Let’s go!

Why You’ll Love This Recipe

• Creamy Perfection: The starch from arborio rice creates a naturally creamy texture without the need for heavy cream.
• One-Pot Wonder: No need for multiple pans—this dish comes together in a single pot.
• Versatile & Satisfying: Serve it as a main course or a side with grilled meats or roasted vegetables.
• Meal Prep Friendly: Leftovers taste just as good the next day, making it a great option for batch cooking.
• Beginner-Friendly: If you’ve never made risotto before, don’t worry—this recipe breaks it down step by step for foolproof results.

What You Need to Know Before You Start

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: About 55 minutes

Servings: Makes 4 generous portions (or 6 smaller servings)

Difficulty Level: Moderate – Requires patience for stirring but is easy to follow.

Required Kitchen Tools

To ensure smooth preparation, have these tools ready:

• Large saucepan or deep skillet: For cooking the risotto.
• Ladle: Helps gradually add the broth while stirring.
• Sharp knife: For slicing mushrooms, leeks, and garlic.
• Wooden spoon: Best for stirring risotto without damaging the pan.
• Grater: For fresh Parmesan cheese.

Ingredients for Mushroom and Pea Risotto

Here’s what you’ll need to make this creamy, flavorful risotto (exact measurements are in the recipe card below):

• Olive Oil – Helps sauté the vegetables and develop flavor.
• Mushrooms – Brown mushrooms (like cremini or baby bella) bring an earthy, umami depth. White button mushrooms also work.
• Leek – Adds a mild onion-like sweetness.
• Garlic Cloves – Enhances the overall flavor with a savory aroma.
• Arborio Rice – The key to creamy risotto, as it releases starch while cooking.
• Dry White Wine – Adds acidity and depth. Use Pinot Grigio or Sauvignon Blanc, or substitute with lemon juice if needed.
• Vegetable Stock – Warm stock is gradually added to cook the rice evenly.
• Parmesan Cheese – Adds richness and a nutty flavor. Freshly grated is best.
• Frozen Green Peas – A pop of sweetness and color.
• Salt and Cracked Black Pepper – To season to taste.
• Red Pepper Flakes (optional) – For a touch of heat.

Variations for Mushroom and Pea Risotto

• Make It Vegan: Use nutritional yeast instead of Parmesan and swap butter for olive oil.
• Try Different Mushrooms: Mix in shiitake, oyster, or porcini for a deeper umami flavor.
• Add More Protein: Stir in shredded chicken, shrimp, or crispy pancetta.
• Make It Extra Creamy: Finish with a touch of heavy cream or mascarpone cheese.
• Boost the Greens: Add spinach or arugula at the end for an extra nutrient boost.

How to Make Mushroom and Pea Risotto

1. Prepare the Ingredients

• Slice the mushrooms and leeks thinly.
• Mince the garlic finely.
• Heat the vegetable stock in a separate saucepan over low heat. Keep it warm but not boiling.

2. Sauté the Vegetables

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
• Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
• Stir in the leeks and garlic, cooking for another 2–3 minutes until softened and fragrant.

3. Toast the Rice

• Add the arborio rice to the pan and stir continuously for 1–2 minutes. This helps the rice absorb flavors and develop a nutty aroma.
• Pour in the white wine and stir until fully absorbed. This deglazes the pan and enhances the dish with acidity.

4. Slowly Add the Stock

• Begin adding the warm vegetable stock, one ladleful at a time.
• Stir gently and continuously until most of the liquid is absorbed before adding more stock.
• Repeat this process, adding stock gradually, for about 20–25 minutes until the rice is creamy and al dente.

5. Finish with Peas and Parmesan

• When the rice is almost done, stir in the frozen green peas and cook for another 3–4 minutes.
• Remove the pan from heat and fold in the grated Parmesan cheese. Adjust seasoning with salt, black pepper, and red pepper flakes (if using).

6. Rest and Serve

• Let the risotto rest for 2–3 minutes before serving to allow flavors to meld.
• Serve warm, garnished with extra Parmesan and freshly cracked black pepper.

How to Serve Mushroom and Pea Risotto

Mushroom and pea risotto is delicious on its own, but here are a few ways to elevate your meal:

• With a Side Salad – A simple arugula or spinach salad with a light vinaigrette balances the richness of the risotto.
• Topped with Extra Cheese – A sprinkle of Parmesan just before serving enhances the flavor.
• With Protein – Pair it with grilled chicken, seared salmon, or garlic butter shrimp for a heartier meal.
• With a Glass of Wine – Serve with the same dry white wine used in cooking for a perfectly paired experience.

Storing and Reheating Risotto

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently on the stove over low heat, adding a splash of vegetable stock or water to loosen the consistency.
• Freezing: Not recommended, as risotto loses its creamy texture when frozen.

Tips and Tricks for Success

• Use Warm Stock – Cold stock slows down cooking and affects texture.
• Stir Frequently, But Not Constantly – This helps release starch without making the rice gluey.
• Don’t Overcook the Rice – Risotto should be al dente, with a slight bite in the center.
• Finish with Butter for Extra Creaminess – A small pat of butter at the end adds richness.
• Adjust Seasoning at the End – Parmesan adds saltiness, so taste before adding more salt.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	380
Carbohydrates	55g
Protein	12g
Fat	12g
Saturated Fat	4g
Fiber	5g
Sugar	4g
Sodium	480mg

(Values are approximate and vary based on ingredient brands and portion sizes.)

Frequently Asked Questions

Can I use a different type of rice?

Arborio rice is ideal, but carnaroli or vialone nano rice also work well. Regular white rice won’t yield the same creamy texture.

What can I use instead of wine?

Lemon juice or extra vegetable stock can replace the white wine for a non-alcoholic version.

How do I know when the risotto is done?

The rice should be creamy yet slightly firm in the center (al dente). Taste it after 20 minutes to check.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it in advance and reheat with extra stock.

Conclusion

Mushroom and Pea Risotto is a creamy, satisfying dish that’s perfect for any occasion. With just a handful of ingredients and a bit of patience, you’ll achieve a restaurant-quality meal at home. Try this recipe and enjoy a warm, comforting bowl of risotto tonight!