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
Scale
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
