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
Units
Scale
- 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