If you’re craving a comfort meal that’s rich, creamy, and bursting with fresh, vibrant flavors, this Mushroom and Pea Risotto Recipe is exactly what you need to have on your dinner rotation. Combining earthy cremini mushrooms with sweet peas and the luscious texture of Arborio rice, this dish delivers a perfect balance of tastes and textures that feel both elegant and homey. It’s an approachable yet impressive recipe that’s guaranteed to wow your friends, satisfy your veggie-loving soul, and fill your kitchen with irresistible aromas.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, especially when each one plays a vital role in building this creamy, flavorful Mushroom and Pea Risotto Recipe. From the rich butter and olive oil that form a savory base to the bright pop of peas and the hearty earthiness of mushrooms, each component brings something special to the table.
- 2 tablespoons olive oil: Provides a fragrant, fruity base and helps cook the onions gently.
- 1 tablespoon unsalted butter: Adds a velvety richness that enhances the creamy texture.
- 1 small yellow onion (finely chopped): Gives a subtle sweetness and depth of flavor when sautéed.
- 2 garlic cloves (minced): Introduces a warm, aromatic kick that wakes up the palate.
- 1 ½ cups Arborio rice: The star ingredient that creates the risotto’s signature creamy and chewy consistency.
- ½ cup dry white wine: Adds acidity and complexity to lighten up the rich flavors.
- 4 cups vegetable broth (kept warm): Gradually absorbed by the rice, it infuses every bite with a gentle savory note.
- 1 ½ cups cremini mushrooms (sliced): Brings a deep, earthy umami flavor and hearty texture.
- 1 cup frozen peas (thawed): Offers vibrant color and a subtle sweetness that beautifully balances the mushrooms.
- ½ cup grated Parmesan cheese: Provides salty, nutty richness and ties all the flavors together.
- Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing the dish’s natural flavors.
- Chopped fresh parsley for garnish (optional): Adds a fresh herbal brightness that makes the dish pop visually and flavor-wise.
How to Make Mushroom and Pea Risotto Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil and butter in a large skillet or saucepan over medium heat until melted and shimmering. Add the finely chopped onion and cook gently for about 3 to 4 minutes until it softens and becomes translucent. Next, stir in the minced garlic and let it cook just for one minute until fragrant. This simple yet crucial step builds the aromatic foundation for your risotto.
Step 2: Toast the Arborio Rice
Add the Arborio rice to the pan and stir constantly for 1 to 2 minutes. Toasting the rice lightly helps coat each grain with the buttery mixture and enhances its nutty flavor while preparing it to absorb the liquid more evenly. This guarantees that luscious, creamy texture we all love in risotto.
Step 3: Deglaze with White Wine
Pour in the dry white wine, stirring frequently as it bubbles and reduces. This step introduces a gentle acidity that cuts through the creaminess and elevates the overall flavor profile. Cook until most of the wine has evaporated, leaving just the essence behind for your risotto to soak up.
Step 4: Gradually Add the Warm Vegetable Broth
Here’s where the magic truly happens: add the warm vegetable broth one ladle at a time, stirring continuously and patiently. Make sure each addition is almost fully absorbed before adding the next. This slow process cooks the rice to a perfect al dente texture and develops that irresistibly creamy consistency. Keep this up for around 10 minutes.
Step 5: Incorporate the Mushrooms and Continue Cooking
Stir in the sliced cremini mushrooms at this stage. They’ll release more flavor and moisture as they cook, infusing the risotto with earthy richness. Continue the cycle of adding broth and stirring for another 10 minutes, allowing the mushrooms to tenderize beautifully alongside the rice.
Step 6: Add Peas and Finish Cooking
Fold in the thawed peas and cook for 3 to 5 more minutes until the peas are heated through and the rice has reached a creamy, tender-but-firm al dente state. These sweet bursts of green add not only color but a fresh contrast to the savory mushrooms.
Step 7: Stir in Cheese and Season
Remove the risotto from heat and quickly stir in the grated Parmesan cheese. This final addition enriches the dish with its nutty, salty flavor and luxurious texture. Season with salt and freshly ground black pepper to your liking, then give everything one last gentle stir to blend all those wonderful flavors.
How to Serve Mushroom and Pea Risotto Recipe
Garnishes
Although the risotto shines on its own, a sprinkle of freshly chopped parsley adds a delightful touch of color and a subtle herbaceous note that brightens the dish. You might also consider a few shavings of Parmesan cheese on top for extra indulgence and presentation flair.
Side Dishes
Pair this Mushroom and Pea Risotto Recipe with a crisp green salad dressed lightly with lemon vinaigrette or a side of roasted seasonal vegetables to keep the meal balanced and vibrant. A crusty piece of garlic bread or focaccia also complements the creamy risotto perfectly, soaking up any leftover sauce on your plate.
Creative Ways to Present
For a fancy dinner party, serve the risotto in warm bowls topped with a drizzle of truffle oil or a few sautéed wild mushrooms for heightened earthy flavor. You could also mold it into small cakes and pan-fry them for a crispy exterior and creamy inside — a fun twist that’s sure to impress guests!
Make Ahead and Storage
Storing Leftovers
If you have any risotto leftover, store it in an airtight container in the refrigerator for up to three days. Keep in mind that risotto thickens as it cools, so it might need some reheating adjustments to bring back its creamy texture.
Freezing
Risotto is best enjoyed fresh, but if you want to freeze it, do so in small portions in freezer-safe containers. Thaw it overnight in the fridge before reheating, and be prepared to add extra broth or water during reheating to loosen the texture, as freezing can make it denser.
Reheating
Reheat risotto gently on the stovetop over low heat or in the microwave, stirring frequently. Add a splash of warm vegetable broth, water, or even a little cream to restore the original creamy consistency while heating through. Avoid high heat to prevent it from drying out.
FAQs
Can I use other types of mushrooms for this risotto?
Absolutely! While cremini mushrooms are perfect for their earthy flavor and texture, button mushrooms, shiitake, or even porcini can be used. Each type will add a unique twist to the Mushroom and Pea Risotto Recipe, so feel free to experiment.
Is it necessary to use white wine in the recipe?
White wine adds a lovely acidity and depth, but if you prefer not to use alcohol, you can simply skip it or substitute with an equal amount of extra broth with a splash of lemon juice. This keeps the risotto flavorful and balanced.
Can I make this risotto vegan?
Yes! For a vegan version of the Mushroom and Pea Risotto Recipe, swap the butter for a plant-based alternative and either omit the Parmesan cheese or replace it with nutritional yeast or a vegan cheese alternative. The dish will still be creamy and delicious.
How do I know when the risotto is done?
Your risotto is ready when the rice is tender on the outside but still has a slight bite in the center — al dente. The texture should be creamy and slightly loose, not dry or sticky. Taste regularly during the last few minutes of cooking to find that perfect balance.
Can I prepare parts of the recipe ahead of time?
You can chop the onions, garlic, and slice mushrooms a day in advance and store them in the fridge. However, cooking the risotto is best done fresh to preserve that creamy consistency and vibrant flavors characteristic of the Mushroom and Pea Risotto Recipe.
Final Thoughts
This Mushroom and Pea Risotto Recipe is one of those dishes that brings comfort and elegance in a single bowl. Once you try making it, you’ll see how rewarding the slow, loving process is, resulting in a creamy, savory delight filled with fresh colors and textures. So go ahead, put on your favorite tunes, gather your ingredients, and dive into the wonderful world of risotto—you won’t regret it!
Print
Mushroom and Pea Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and comforting Mushroom and Pea Risotto recipe featuring Arborio rice cooked slowly with mushrooms, peas, and Parmesan cheese, perfect for a hearty vegetarian Italian main course.
Ingredients
Base
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
Rice and Liquids
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth, kept warm
Vegetables
- 1 ½ cups cremini mushrooms, sliced
- 1 cup frozen peas, thawed
Finishing
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat fats and sauté onion: Heat the olive oil and butter in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Toast the rice: Add the Arborio rice and stir constantly for 1–2 minutes to lightly toast the grains, enhancing their nutty flavor.
- Deglaze with wine: Pour in the dry white wine and cook, stirring frequently, until the alcohol mostly evaporates and the liquid is absorbed by the rice.
- Add broth gradually: Begin adding the warm vegetable broth one ladle at a time, stirring continuously and waiting until each addition is absorbed before adding the next. This slow process helps the rice release its starch for a creamy texture.
- Incorporate mushrooms: After about 10 minutes of adding broth, stir in the sliced cremini mushrooms. Continue cooking and adding broth, stirring regularly.
- Add peas: When the rice is nearly done, about 10 minutes later, add the thawed peas and cook for another 3–5 minutes until the rice is creamy and al dente.
- Finish with cheese and season: Remove from heat and stir in the grated Parmesan cheese. Season the risotto with salt and freshly ground black pepper to taste.
- Garnish and serve: Optionally sprinkle chopped fresh parsley on top and serve the risotto warm.
Notes
- You can substitute cremini mushrooms with button or shiitake mushrooms for varied flavor and texture.
- For a vegan version, use plant-based butter and omit or replace Parmesan cheese with nutritional yeast or vegan cheese.
