If you’re craving a dish that wraps you up in comfort while still feeling elegant, Mushroom and Pea Risotto is the answer to your weeknight (or special occasion!) dreams. This recipe takes earthy mushrooms and sweet green peas, letting them shine amid the creamy, decadent hug of Arborio rice. Every bite is a celebration of flavor and texture, with little pops of color from the peas and golden, savory notes from sautéed mushrooms. Whether you’re new to risotto or a seasoned fan, Mushroom and Pea Risotto has a way of turning a regular meal into a memorable one.
Ingredients You’ll Need
One of the best things about Mushroom and Pea Risotto is that a handful of the right ingredients truly transforms this dish into something special. Each item pulls its weight, adding depth, creaminess, or just the right pop of freshness—so don’t skip or substitute unless you have to!
- Olive oil: Gives the risotto a rich foundation and helps create that luscious, glossy finish.
- Butter (divided): Adds creamy decadence and enriches both the rice and the mushrooms for double the flavor.
- Onion (finely chopped): Lends natural sweetness and builds a savory base layer in every spoonful.
- Garlic (minced): Infuses the dish with just the right amount of aromatic warmth.
- Arborio rice: This short-grain hero is essential for creating risotto’s signature creaminess—no other rice will do!
- Dry white wine (optional): Gives a subtle acidity and depth, balancing the richness perfectly.
- Low-sodium vegetable or chicken broth (warmed): Slowly adds flavor and moisture as the rice absorbs it, building up that dreamy texture.
- Sliced mushrooms (cremini or button): Bring earthiness and umami—golden sautéed mushrooms are the star of the show here.
- Frozen peas (thawed): Offer delightful sweetness and vibrant green color that makes the dish pop.
- Grated Parmesan cheese: Melts into the risotto, adding irresistible saltiness and extra creaminess.
- Salt: Heightens all the natural flavors—taste as you go!
- Black pepper: Adds a gentle kick and brings everything together.
- Chopped fresh parsley (for garnish): Sprinkles fresh flavor and a burst of color over the finished risotto.
How to Make Mushroom and Pea Risotto
Step 1: Start the Aroma Parade
Heat up your olive oil and one tablespoon of butter in a large saucepan over medium heat. Once the butter is melted and foamy, in goes the finely chopped onion. Sauté for 3 to 4 minutes, stirring occasionally, until the onion turns translucent and fragrant. This simple first step lays the foundation for a flavorful Mushroom and Pea Risotto.
Step 2: Build Flavor with Garlic and Rice
Add your minced garlic and Arborio rice right into the pan. Let the rice cook for a minute or two, stirring constantly—this quick toasting “wakes up” the rice and infuses every grain with gentle garlicky goodness. Don’t rush it; you’re building layers of flavor here.
Step 3: Add Wine and Begin Broth
If you’re using white wine, pour it in and stir until it’s mostly absorbed. The kitchen will smell amazing! Now, start adding the warm broth one ladleful at a time. Let each addition absorb before adding the next, stirring often. This patient process helps the rice release its natural creaminess for that classic Mushroom and Pea Risotto texture. Plan for about 18 to 20 minutes of gentle stirring and broth-adding.
Step 4: Sauté the Mushrooms
While the risotto is busy absorbing all that delicious broth, grab a separate skillet. Melt the remaining tablespoon of butter over medium heat, then toss in your sliced mushrooms. Sauté for 5 to 7 minutes, stirring every so often, until the mushrooms turn golden and tender. Their rich umami will soon mingle perfectly with the creamy rice.
Step 5: Finish with Peas, Parmesan, and Love
When the rice is al dente and the mixture has that telltale creamy look, stir in the sautéed mushrooms, thawed peas, Parmesan cheese, salt, and black pepper. Let everything warm through for another 2 minutes. The peas will stay bright and crisp, and the cheese will melt into pure magic. Taste for seasoning—then get ready to serve your Mushroom and Pea Risotto piping hot!
How to Serve Mushroom and Pea Risotto
Garnishes
No bowl of Mushroom and Pea Risotto is fully dressed without some thoughtful garnishes. Sprinkle chopped fresh parsley on top for color and a light, herby finish. A final shower of extra Parmesan never hurts, and even a drizzle of olive oil can add a subtle richness. If you like a little zing, a few cracks of fresh black pepper at the table are always welcome.
Side Dishes
While Mushroom and Pea Risotto is hearty enough to stand alone, it shines beautifully with sides. Pair it with a simple green salad dressed in lemony vinaigrette, some crusty artisan bread for sopping up the last bits, or a plate of garlic-roasted asparagus. Each option will keep the meal fresh, satisfying, and beautifully balanced.
Creative Ways to Present
Feel like impressing your dinner guests? Spoon your Mushroom and Pea Risotto into shallow bowls for a restaurant feel, or use ring molds for a fun, elegant touch. Mini risotto cakes, pan-seared until crisp, make for a fabulous appetizer, and you can even stuff roasted peppers with leftover risotto for a festive spin.
Make Ahead and Storage
Storing Leftovers
If you have extra Mushroom and Pea Risotto, let it cool to room temperature before transferring to an airtight container. It’ll keep happily in the fridge for up to three days, and the flavors get even cozier as they mingle overnight.
Freezing
Risotto’s classic creamy texture can get a bit soft when thawed, but if you don’t mind that, freeze portions in sealed containers for up to one month. Just know the rice will be less al dente when reheated, but all that earthy comfort will still shine through.
Reheating
To bring Mushroom and Pea Risotto back to life, reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen things up. Stir frequently and finish with a pat of butter or a sprinkle of cheese to restore that signature creaminess. The microwave works in a pinch, too—just stir and add liquid as needed.
FAQs
Can I make Mushroom and Pea Risotto without wine?
Absolutely! The wine adds acidity and depth, but you can simply skip it and start adding broth right after toasting the rice. Your risotto will still be creamy and delicious.
What type Main Course, Side Dish
Cremini and button mushrooms are classic for Mushroom and Pea Risotto, but feel free to use shiitake or even a wild mushroom mix for a deeper, woodsy flavor profile.
Is this risotto gluten-free?
Yes, as written, Mushroom and Pea Risotto is naturally gluten-free. Just double-check that your broth and cheese are certified gluten-free if you’re cooking for anyone with allergies.
How do I know when the risotto is done?
Taste as you go! The rice should be al dente—tender but with a slight bite. The overall mixture will be creamy and thick but still a bit loose; it should spread gently when spooned onto a plate.
Can I use brown rice or another type of rice?
Stick with Arborio rice for authentic risotto texture. Brown or long-grain rice won’t give you that creamy consistency Mushroom and Pea Risotto is known and loved for. If you’re feeling adventurous, Carnaroli and Vialone Nano rice are also good choices.
Final Thoughts
If you’re ready for a dish that delivers pure comfort with every bite, give Mushroom and Pea Risotto a spot at your table. It’s easier than it looks, endlessly satisfying, and destined to become a go-to whenever you need something soul-warming and spectacular!
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Mushroom and Pea Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of Mushroom and Pea Risotto, a classic Italian dish that combines tender Arborio rice with earthy mushrooms, sweet peas, and savory Parmesan cheese.
Ingredients
Main Risotto:
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups low-sodium vegetable or chicken broth (warmed)
For Mushroom and Pea:
- 1 1/2 cups sliced mushrooms (cremini or button)
- 1 cup frozen peas (thawed)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley (for garnish)
Instructions
- Sauté Aromatics: In a large saucepan, heat olive oil and 1 tablespoon of butter. Add onion, cook until translucent, then add garlic and Arborio rice.
- Deglaze and Simmer: Pour in white wine (if using) and absorb. Add warm broth gradually, stirring until absorbed, for about 18–20 minutes.
- Sauté Mushrooms: In a separate skillet, sauté mushrooms in butter until golden and tender.
- Combine and Finish: Stir mushrooms, peas, Parmesan, salt, and pepper into the creamy risotto. Cook until heated through.
- Serve: Garnish with parsley and extra Parmesan. Enjoy hot!
Notes
- For a richer flavor, consider adding cream or extra butter at the end.
- To make it vegan, use plant-based butter and skip or substitute the Parmesan.
- Perfect as a side dish or a satisfying vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
