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
Scale
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.
