There’s something so comforting about a creamy bowl of risotto, don’t you think? It’s the kind of dish that feels like a warm hug, especially when you’ve had a long day and need a little indulgence. Enter Mushroom Pea Risotto—a combination of tender rice, earthy mushrooms, and sweet peas all enveloped in a rich, creamy sauce. Trust me, once you try this, you’ll wonder why you didn’t make risotto sooner.
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This recipe is not only a treat for your taste buds, but it also brings a little bit of elegance to your dinner table without being complicated. You’re going to love how the flavors come together, and the best part? It’s the perfect dish to serve on a cozy evening, impressing everyone with minimal effort.
Why You’ll Love Mushroom Pea Risotto
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a special dinner date, a family meal, or just treating yourself to something comforting, this dish is a perfect fit. Here’s why it’s a favorite:
Versatile: Whether you’re having a weeknight meal or hosting a dinner party, risotto always works. You can serve it as a side or make it the main event. Plus, it’s great with almost any protein—grilled chicken, shrimp, or even a simple side salad.
Budget-Friendly: While it may feel like a fancy dish, risotto doesn’t require anything out of the ordinary. Just a handful of ingredients, and you’ve got a showstopper meal.
Quick and Easy: Despite its elegance, this risotto is surprisingly easy to make. You don’t need to be a pro to achieve that creamy, luxurious texture.
Customizable: Want to switch things up? Add some spinach for extra greens, swap the peas for asparagus, or throw in a little Parmesan cheese to make it even creamier.
Crowd-Pleasing: From kids to adults, everyone loves the creamy, flavorful texture of risotto. It’s always a hit!
Ingredients in Mushroom Pea Risotto
The beauty of this risotto lies in its simplicity and ability to transform basic ingredients into a luscious, flavorful dish. Here’s what you need:
Arborio Rice: This short-grain rice is the key to creamy risotto—it absorbs liquid while releasing starch for that perfect consistency.
Mushrooms: Use any mushrooms you like—cremini, button, or even wild mushrooms. They give the risotto an earthy depth.
Frozen Peas: Sweet and tender, peas add a burst of color and contrast to the richness of the risotto.
Vegetable or Chicken Broth: The liquid is what infuses the rice with flavor as it cooks, so make sure you’re using a good-quality broth.
Onion and Garlic: These aromatic ingredients build the base of the risotto, adding that savory, flavorful depth.
Butter: For richness and creaminess. Trust me, it makes a difference.
Parmesan Cheese: Grated Parmesan is a must for that cheesy, umami flavor that makes risotto truly irresistible.
Olive Oil: Used for sautéing the vegetables and rice at the beginning.
Salt & Pepper: Essential for seasoning and balancing all the flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this creamy masterpiece:
Prepare Your Ingredients: Start by prepping all your ingredients. Slice the mushrooms, mince the garlic, and have your broth simmering in a separate pot.
Sauté the Aromatics: Heat a tablespoon of olive oil and a little butter in a large pan over medium heat. Add the onion and garlic, sautéing until fragrant and soft—this is where the magic starts.
Cook the Mushrooms: Add the mushrooms to the pan and cook for about 5 minutes, until they release their moisture and start to brown. You want them to get tender and flavorful.
Add the Rice: Stir in the Arborio rice, cooking for a couple of minutes until the grains are lightly toasted and coated in the buttery mixture.
Begin Adding Broth: Start adding the hot broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Repeat this process until the rice is creamy and tender, which should take about 18-20 minutes. You may not need all the broth, so keep an eye on the consistency.
Add the Peas and Butter: When the rice is just about done, stir in the frozen peas and the remaining butter. Continue cooking until the peas are heated through, and the risotto is nice and creamy.
Finish with Parmesan: Stir in the grated Parmesan cheese for that extra richness and flavor. Taste, and season with salt and pepper as needed.
Serve and Enjoy: Spoon the risotto into bowls, garnish with extra Parmesan if desired, and enjoy this creamy, comforting dish!
Nutrition Facts
Servings: 4
Calories per serving: 380
Preparation Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
How to Serve Mushroom Pea Risotto
Mushroom Pea Risotto is delicious on its own, but here are a few ways to elevate your meal even more:
With a Protein: Pair it with grilled chicken, seared shrimp, or a simple piece of salmon for a well-rounded meal.
Side Salad: A fresh, crisp salad with a lemon vinaigrette adds the perfect contrast to the creamy risotto.
Bread: A slice of crusty bread or a warm baguette for dipping never hurt anyone.
Roasted Vegetables: Serve it alongside roasted vegetables like asparagus, carrots, or Brussels sprouts for added texture and flavor.
Additional Tips
Make It Vegetarian: Simply use vegetable broth instead of chicken broth to make this dish vegetarian-friendly.
Add Herbs: Fresh herbs like thyme or parsley can really brighten the flavors of the risotto.
Creamier Risotto: If you want an even creamier texture, add a splash of heavy cream or more butter at the end.
Make It a Meal: For a complete, hearty meal, serve this risotto with a side of sautéed greens like spinach or kale.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the rice.
FAQ Section
Q1: Can I use a different type of rice for risotto?
A1: Arborio rice is the best choice for risotto because of its high starch content. Other types of rice won’t create the same creamy texture, but you can try Carnaroli rice if you want to experiment.
Q2: Can I make this risotto ahead of time?
A2: Risotto is best served fresh, but you can make it ahead and store it in the fridge. Just be sure to reheat it slowly with some extra broth to bring it back to life.
Q3: How can I make this risotto vegan?
A3: Use vegan butter and skip the cheese or substitute it with a dairy-free alternative. Vegetable broth will keep it vegan-friendly as well.
Q4: Can I freeze leftover risotto?
A4: Yes! Just make sure to store it in an airtight container. When you reheat it, you may need to add a little extra broth to get it back to a creamy consistency.
Q5: Can I use fresh peas instead of frozen?
A5: Yes, fresh peas work wonderfully! Just make sure to cook them for a little less time than frozen peas, so they don’t lose their texture.
Q6: How do I reheat risotto without drying it out?
A6: Reheat risotto gently on the stovetop with a splash of broth or water to restore its creamy texture.
Q7: Can I add more vegetables to this risotto?
A7: Absolutely! Try adding spinach, roasted carrots, or even squash to mix things up.
Q8: How can I make this dish spicier?
A8: Add a pinch of red pepper flakes or a dash of cayenne pepper while sautéing the mushrooms for some extra heat.
Q9: What wine pairs well with Mushroom Pea Risotto?
A9: A light white wine like Chardonnay or Sauvignon Blanc pairs beautifully with this dish.
Q10: Can I use frozen mushrooms?
A10: It’s best to use fresh mushrooms for the best texture, but if you’re in a pinch, frozen mushrooms can work. Just be sure to thaw and drain them first to avoid excess moisture.
Conclusion
Mushroom Pea Risotto is the kind of dish that feels fancy but is surprisingly simple to make. Creamy, comforting, and full of flavor, it’s the perfect meal for any occasion. Whether you’re cooking for a crowd or just treating yourself to something special, this risotto will definitely become a favorite in your recipe repertoire. So grab your apron and get ready to enjoy the warmth and deliciousness of this easy, comforting dish!
Print
Mushroom Pea Risotto
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and flavorful Mushroom and Pea Risotto, combining tender Arborio rice with sautéed mushrooms, peas, parmesan, and fresh herbs, perfect for weeknight dinners or special occasions.
Ingredients
- 2 tablespoons butter, divided
- 8–10 ounces cremini and button mushrooms, sliced and quartered
- 1–2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1/4 cup onion, diced
- 1 cup Arborio rice
- 1 teaspoon fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 cup sherry vinegar
- 2 cups vegetable or chicken broth
- 1 cup frozen peas, thawed
- 1 teaspoon kosher salt
- 1/2 cup shredded parmesan, plus more for topping
- 1 teaspoon butter (for finishing)
- 1/4 cup Italian parsley, chopped
Instructions
- Heat 1 tablespoon butter in a large deep skillet over medium-high heat. Add 8-10 ounces sliced and quartered mushrooms and 2 cloves minced garlic. Cook, stirring frequently, until mushrooms are lightly browned, about 8 minutes. Add 1-2 tablespoons balsamic vinegar to deglaze the pan, then remove mushrooms and set aside.
- Wipe the skillet if needed, then add the second tablespoon of butter. Add ¼ cup diced onion and cook until softened, about 3-4 minutes.
- Stir in 1 cup Arborio rice and cook for 1 minute.
- Pour in ½ cup sherry vinegar, 1 teaspoon fresh thyme, ½ teaspoon dried oregano, and stir. Add 2 cups broth and cook, stirring occasionally, until the liquid is absorbed, about 15 minutes. Test rice for doneness.
- If rice is still firm, add ¼ cup more liquid and cook until rice is al dente and creamy. Stir in 1 cup thawed frozen peas once rice is cooked.
- Add reserved mushrooms with their juices and ½ cup shredded parmesan. Fold everything together until creamy and loose.
- Finish with 1 teaspoon butter, additional parmesan, and ¼ cup chopped Italian parsley for garnish. Serve immediately.
Notes
- Use a mix of cremini and button mushrooms for varied texture, or substitute with shiitake for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of broth to restore creaminess.
- For a vegan version, use vegan butter, parmesan, and vegetable broth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg