If you’re looking for a comforting meal that feels both elegant and earthy, let me introduce you to Mushroom and Pea Risotto. This beloved Italian classic is pure magic: creamy Arborio rice, savory mushrooms, sweet pops of peas, and nutty Parmesan come together for a dish that’s equal parts cozy and celebratory. Even if you’ve never tried your hand at making risotto before, you’ll find the gentle rhythm of stirring and tasting rewarding — and the results speak for themselves!
Ingredients You’ll Need
Each ingredient in this Mushroom and Pea Risotto really pulls its weight, building layers of flavor and texture you can both see and taste. Stick to these essentials, and you’ll be rewarded with risotto that’s creamy, colorful, and totally irresistible.
- Olive oil (2 tablespoons): Provides a fruity, silky base for sautéing and adds a touch of Mediterranean flair.
- Unsalted butter (1 tablespoon): Adds rich, creamy flavor and helps create that unforgettable texture.
- Yellow onion, finely chopped (1 small): Offers subtle sweetness and depth right from the start.
- Garlic cloves, minced (2): Brings a savory aroma and gentle bite to every spoonful.
- Arborio rice (1 ½ cups): The short, starchy grains are the secret to risotto’s signature creaminess.
- Dry white wine (½ cup): Lifts and brightens the dish, balancing earthy flavors with crisp acidity.
- Vegetable broth, kept warm (4 cups): Delivers comforting flavor and allows the rice to slowly absorb liquid and flavor while it cooks.
- Cremini mushrooms, sliced (1 ½ cups): Their hearty, umami-rich flavor pairs perfectly with the peas and rice.
- Frozen peas, thawed (1 cup): Add color, sweetness, and a fresh pop in every bite.
- Grated Parmesan cheese (½ cup): Melts into the risotto, making it luscious and cheesy.
- Salt and freshly ground black pepper: These simple seasonings allow all the other flavors to shine through.
- Chopped fresh parsley for garnish (optional): A sprinkle brings brightness and a professional touch.
How to Make Mushroom and Pea Risotto
Step 1: Sauté the Aromatics
In a large skillet or saucepan, warm the olive oil and butter together over medium heat until the butter is melted and sizzling just a little. Add the finely chopped onion and cook for about 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Toss in the minced garlic and sauté for another minute, just until the fragrance is irresistible!
Step 2: Toast the Rice
Add the Arborio rice directly to the pan and give it a good stir so every grain gets coated with the buttery onion mixture. Let the rice toast gently for 1 to 2 minutes. This step really builds that signature nutty flavor in your Mushroom and Pea Risotto.
Step 3: Add the Wine
Pour in the dry white wine and listen for that satisfying sizzle! Stir often and let the wine mostly evaporate — this adds brightness and unlocks the starchy coating of the rice for ultra-creamy results.
Step 4: Gradually Add Broth
Begin adding your warm vegetable broth one ladle at a time, stirring gently and patiently after each addition. Wait until most of the liquid is absorbed before adding the next ladleful. This slow process encourages the rice to release its starches, creating the creamy texture that makes Mushroom and Pea Risotto so special.
Step 5: Incorporate Mushrooms and Peas
About 10 minutes into adding the broth, stir in your sliced cremini mushrooms. Continue the ladling and stirring process for another 10 minutes, allowing the mushrooms to become tender and meaty. Once the rice is nearly done and there’s still a bit of broth left, add the thawed peas. Give everything 3 to 5 more minutes until the rice is creamy yet al dente, and the peas are just warmed through.
Step 6: Finish with Parmesan and Seasonings
Remove the pan from heat and stir in the grated Parmesan cheese until everything is beautifully melted and glossy. Season to taste with salt and freshly cracked black pepper. Top with chopped fresh parsley if you’re feeling fancy, and serve your Mushroom and Pea Risotto hot and steamy!
How to Serve Mushroom and Pea Risotto
Garnishes
The finishing touches matter! For classic flair, sprinkle your Mushroom and Pea Risotto with a shower of extra Parmesan and a handful of vibrant chopped parsley. If you want to add more depth, a drizzle of good olive oil or a few grinds of black pepper will do the trick. Lemon zest also adds a surprising brightness if you like a citrusy note.
Side Dishes
This risotto already covers two vegetables and a grain, but it pairs beautifully with a crisp green salad dressed in lemony vinaigrette, some tender roasted asparagus, or a rustic loaf of bread for scooping up every last creamy bite. If you’re serving a crowd, a platter of marinated olives or sun-dried tomatoes rounds out the meal with style.
Creative Ways to Present
Elevate your Mushroom and Pea Risotto for dinner parties by serving it in individual shallow bowls with a little Parmesan crisp balanced on top. For a family-style meal, mound it onto a big platter and let everyone help themselves. If you enjoy leftovers, shape chilled risotto into patties, pan-fry them, and serve as savory risotto cakes — a little twist that always delights!
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom and Pea Risotto can be stored in an airtight container in the refrigerator for up to three days. Just make sure it cools to room temperature before sealing it up, so it stays fresh and doesn’t steam itself soggy.
Freezing
While risotto is best enjoyed fresh, you can freeze Mushroom and Pea Risotto if you absolutely have to. Spoon cooled risotto into a freezer-safe bag or container (press out the air to reduce freezer burn) and freeze for up to one month. Just know that the texture may become a little less creamy upon thawing.
Reheating
When you’re ready to enjoy your risotto again, reheat it slowly on the stove or in the microwave, stirring in a little extra broth or water to loosen it up. Stir well and heat until piping hot, and it will be nearly as creamy and comforting as the day you made it.
FAQs
Can I use a different type Main Course
Arborio rice is preferred for Mushroom and Pea Risotto because of its high starch content, which gives the dish its creaminess, but you can also use carnaroli or vialone nano rice if you have them. Regular long-grain rice won’t give the same creamy texture.
Is this recipe suitable for vegans?
This recipe is easy to adapt for a vegan diet. Use a plant-based butter, and swap out the Parmesan for nutritional yeast or a vegan Parmesan alternative, and your Mushroom and Pea Risotto will still be delicious and creamy.
Do I have to stir the risotto constantly?
Stirring often is important for releasing the rice’s starch and preventing sticking, but you don’t need to stir constantly. A gentle stir every minute or so is perfect — consider it a relaxing, meditative part of the cooking process.
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas make a lovely, sweet addition when they’re in season. Simply blanch them for a minute or two before adding them to your risotto, so they stay bright and tender.
What type of mushrooms work best?
Cremini mushrooms give earthy, rich flavor and a satisfying bite, but you can use button mushrooms or even mix in shiitake or wild mushrooms for a more complex taste. Just slice them thinly so they cook quickly and evenly.
Final Thoughts
I hope this inspires you to try your own homemade Mushroom and Pea Risotto soon! There’s something truly comforting and magical about stirring up a batch from scratch, and the reward is a dish that tastes like a big, warm hug with every bite. Gather your ingredients, cue up some Italian music, and let your kitchen fill with the delicious aroma of this timeless favorite.
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
Indulge in the creamy goodness of Mushroom and Pea Risotto, a classic Italian comfort dish bursting with earthy mushrooms, sweet peas, and flavorful Arborio rice, all simmered to perfection in a rich vegetable broth and finished with Parmesan cheese.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth (kept warm)
Additional Ingredients:
- 1 ½ cups cremini mushrooms (sliced)
- 1 cup frozen peas (thawed)
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil and butter, then cook onion until softened. Add garlic and cook until fragrant.
- Toast Rice: Add Arborio rice, stir to toast lightly. Pour in white wine and cook until mostly evaporated.
- Cook Risotto: Begin adding warm vegetable broth gradually, stirring until absorbed. Stir in mushrooms and continue cooking.
- Finish Dish: Add peas, cook until creamy and al dente. Remove from heat, stir in Parmesan, season with salt and pepper. Garnish with parsley.
Notes
- You can substitute cremini mushrooms with button or shiitake mushrooms.
- For a vegan version, use plant-based butter and omit or replace Parmesan with nutritional yeast or vegan cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 15mg
