If you’re looking for comfort in a bowl, then this Mushroom Pea Risotto is exactly what you need! Creamy, savory, and just a little bit decadent, it’s the kind of dish that feels like a warm hug after a long day. The earthy mushrooms, sweet peas, and perfectly cooked rice come together in a symphony of flavors that will leave you craving more. Trust me, you won’t want to put your spoon down once you dive into this dish!
Why You’ll Love Mushroom Pea Risotto
This Mushroom Pea Risotto isn’t just any ordinary dish—it’s all about rich, comforting flavors and a texture so creamy, it’s like spoonfuls of pure joy. Here’s why you’ll adore it:
Versatile
Whether you’re looking for a comforting weeknight dinner, something to impress guests, or a dish that pairs perfectly with a fresh salad, this risotto has got you covered. It’s a great main course or a satisfying side dish.
Budget-Friendly
The ingredients are simple and affordable, making this dish a fantastic option if you’re cooking on a budget but still want to enjoy something hearty and delicious.
Quick and Easy
With a few basic ingredients and some stirring, you can have this dish on the table in no time. It’s perfect for when you’re craving a comforting meal but don’t want to spend all evening in the kitchen.
Customizable
Feel free to switch up the mushrooms—cremini, button, or even a mix of wild mushrooms all work beautifully. You can also adjust the amount of peas based on your preferences!
Crowd-Pleasing
The creamy texture, earthy flavors, and comforting nature of risotto make this a universal favorite. It’s a perfect dish to serve to a group and is sure to please everyone at the table.
Ingredients
This Mushroom Pea Risotto comes together with a handful of ingredients that create layers of rich flavor. Let’s break it down:
Arborio Rice
This short-grain rice is the key to achieving that creamy texture that makes risotto so irresistible. It absorbs all the liquid while maintaining a slight bite, perfect for this dish.
Mushrooms
Mushrooms bring an earthy depth to this risotto. You can use your favorite variety—button, cremini, or a mix of wild mushrooms for extra flavor.
Green Peas
Sweet peas add a lovely pop of color and a fresh contrast to the earthy mushrooms, balancing out the richness of the risotto.
Onion and Garlic
The savory base of onion and garlic creates an aromatic foundation for the dish. These two ingredients really set the stage for the deep, umami flavors.
Vegetable Broth
For the perfect creamy consistency, vegetable broth is used to cook the rice and infuse it with flavor. It helps bring everything together in a savory, satisfying way.
Parmesan Cheese
Parmesan adds that essential salty, nutty flavor and helps to make the risotto extra creamy. Trust me, it’s what takes this dish from good to great!
Olive Oil and Butter
The combination of olive oil and butter gives the risotto a smooth richness and a touch of luxury that makes every bite feel special.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now let’s get started on making this creamy Mushroom Pea Risotto that’s bound to become one of your favorite dishes!
Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking until the onion becomes soft and translucent, about 3-4 minutes. This step brings out the flavors and gets your kitchen smelling amazing!
Cook the Mushrooms
Add the sliced mushrooms to the pan and sauté them until they’re browned and tender, about 5-7 minutes. The mushrooms will release their moisture and start to caramelize, adding a rich, savory flavor to the dish.
Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes. This helps the rice absorb all those savory flavors from the mushrooms and aromatics. The rice will lightly toast, which adds a nutty flavor to the dish.
Begin Adding Broth
Slowly start adding the vegetable broth, one ladleful at a time. Stir the rice frequently and let the liquid absorb before adding more. Continue this process for about 20-25 minutes, until the rice is tender and creamy. Be patient—this is where the magic happens!
Stir in the Peas
About 5 minutes before the risotto is done, add the peas to the pan. They’ll warm up and add a burst of sweetness to balance the richness of the dish.
Finish with Parmesan
Once the rice is creamy and tender, stir in the grated Parmesan cheese. This will melt into the risotto, making it even creamier and adding a rich, nutty flavor. Season with salt and pepper to taste.
Serve and Enjoy
Once everything is perfectly combined, serve the risotto warm. You can garnish with extra Parmesan and fresh herbs for an added touch.
Nutrition Facts:
Servings: 4
Calories per serving: 300-350
(Note: these are approximate values and may vary based on ingredient choices.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Mushroom Pea Risotto
This Mushroom Pea Risotto is a versatile dish that pairs wonderfully with a variety of sides. Here are a few serving suggestions:
- Serve with a side of roasted vegetables or a simple salad for a well-rounded meal.
- Pair with a crispy baguette or garlic bread for dipping into the creamy risotto.
- Top with fresh herbs like parsley or thyme to add brightness and flavor.
Additional Tips
Here are a few tips to help you make the perfect risotto:
- Stir the risotto regularly to release the starch from the rice, which creates that creamy texture.
- If you want a little extra flavor, add a splash of white wine when cooking the mushrooms.
- Make sure to taste and adjust the seasoning at the end. A little extra salt or pepper can make a big difference.
- If the risotto gets too thick, you can add a little more broth to reach your desired consistency.
FAQ’s
- Can I make risotto in advance?
Risotto is best served fresh, but you can make it ahead and reheat it with a little extra broth to loosen it up. - Can I use frozen peas?
Yes! Frozen peas work perfectly in this dish and will save you a bit of prep time. - Can I use a different type of rice?
Arborio rice is the best choice for risotto, as it absorbs liquid and creates the creamy texture. Other types of rice won’t give you the same result. - Can I make this recipe with chicken or other proteins?
Yes, you can easily add cooked chicken or other proteins to make this a more substantial meal. - How can I make this recipe vegan?
Simply substitute the butter and Parmesan cheese with vegan alternatives to make this dish dairy-free. - Can I freeze risotto?
It’s not ideal, as risotto doesn’t freeze well, but you can freeze it for up to a month if needed. Just be aware that the texture may change. - What should I do if my risotto gets too thick?
If the risotto becomes too thick, just add more broth or even a little milk to loosen it up. - Can I use a slow cooker for this recipe?
While it’s not typical to make risotto in a slow cooker, you can try adding all the ingredients to the slow cooker and cooking on low for about 2 hours. Just be sure to stir occasionally! - How do I make risotto less creamy?
For a lighter version, you can use less broth and skip the butter and Parmesan cheese. - What’s the secret to a creamy risotto?
The key is slowly adding the broth and stirring frequently to release the starch from the rice. This creates the signature creamy texture.
Conclusion
This Mushroom Pea Risotto is everything you want in a comforting dish: creamy, flavorful, and utterly satisfying. Whether you’re making it for a weeknight dinner or serving it as a side at your next dinner party, it’s sure to become a favorite. Give it a try, and enjoy every spoonful of this delightful, homemade goodness!
Print
Mushroom Pea Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and comforting risotto made with earthy mushrooms, sweet peas, and a rich broth, perfect as a side dish or a light main course.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (preferably cremini or button mushrooms)
- 1/2 cup frozen peas, thawed
- 4 cups vegetable broth
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
- If using, pour in the white wine and let it simmer until the liquid is absorbed.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is tender and creamy, about 20-25 minutes.
- In the last 5 minutes of cooking, stir in the peas, Parmesan cheese, and butter. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use a combination of vegetable broth and mushroom broth.
- To make it vegan, omit the Parmesan cheese and butter, or substitute with dairy-free alternatives.
- If you prefer a thicker consistency, cook the risotto a little longer, stirring continuously.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg