If you’ve been searching for a comforting, flavorful dish that feels like a warm hug on a plate, this Mushroom and Green Pea Risotto Recipe is just what you need. Creamy, earthy mushrooms combine beautifully with sweet green peas in a luscious arborio rice base that is both satisfying and elegant. With each bite, you’ll experience layers of texture and taste that make this risotto a standout, perfect for cozy dinners or impressing guests without spending hours in the kitchen.
Ingredients You’ll Need
The ingredients for this risotto are wonderfully straightforward but carefully chosen to build depth, creaminess, and freshness. Each element plays a vital role in creating that perfect balance of flavors and textures that make this Mushroom and Green Pea Risotto Recipe truly shine.
- 11 oz / 400g mushrooms: Choose brown mushrooms for their rich, meaty texture and deep flavor that complements the rice.
- 1 medium leek: Adds a subtle sweetness and gentle onion flavor that lifts the dish.
- 2-3 garlic cloves: Brings a wonderful aromatic warmth and complexity.
- 2-3 tablespoons olive oil: Essential for sautéing and adding a smooth, fruity undertone.
- 1 ½ cups arborio rice: The hero ingredient that gives risotto its creamy, tender bite.
- ½ cup dry white wine: Adds acidity and enhances the overall depth of taste.
- 6.5 cups heated vegetable stock: Slowly absorbed by the rice to build flavor and creaminess.
- 2 oz / 50g parmesan cheese: grated to add richness and a salty, nutty finish.
- 1 cup frozen green peas: Provides a burst of sweetness and lovely pops of color.
- Salt and cracked black pepper: to season and balance the dish perfectly.
- Red pepper flakes (optional): For those who like a little gentle heat that contrasts beautifully with the creaminess.
How to Make Mushroom and Green Pea Risotto Recipe
Step 1: Sauté the Mushrooms
Start by heating the olive oil in a large pan over high heat and tossing in the sliced mushrooms. Sauté them until they turn a gorgeous golden brown, releasing their earthy aroma and reducing in size to a tender yet slightly chewy texture. Season with salt and pepper to bring out their natural flavor. Once done, remove them from the pan and set aside, so they’re ready to rejoin the risotto later.
Step 2: Cook the Leek and Garlic
In the same pan, add a little more olive oil if needed and toss in the sliced leek. Sauté it gently for a few minutes until it softens and becomes fragrant. Then add the diced garlic and cook together for another minute or two, avoiding any burn, so you keep that sweet, mellow pungency that complements the mushrooms perfectly.
Step 3: Toast the Arborio Rice and Add Wine
Now it’s time to coat the rice grains with flavor—add your arborio rice to the pan with the leek and garlic. Stir continuously for a few minutes to let the rice lightly toast; this subtle step unlocks nutty undertones and helps the rice maintain its texture as it cooks. Pour in the dry white wine and allow it to gently evaporate, infusing the rice with an elegant tanginess that elevates the dish.
Step 4: Gradually Add the Vegetable Stock
This step requires patience but it’s where the magic happens. Add a ladle of the warm vegetable stock to the rice, stirring slowly to ensure each grain absorbs the flavor. Let it simmer until most of the liquid is absorbed, then add another ladle. Keep repeating this process—stirring frequently—to coax out the risotto’s creamy goodness. This usually takes about 15 minutes. Taste often to check for doneness and season with salt and pepper along the way.
Step 5: Stir in Parmesan Cheese
As the risotto reaches that perfectly creamy, al dente texture, grate in the parmesan cheese and stir it through along with a ladle of stock. This adds a gorgeous silkiness and a savory punch that makes the dish irresistible.
Step 6: Add Green Peas and Mushrooms
Finally, fold in the green peas and the browned mushrooms that you set aside earlier. Cook for an additional minute until everything is heated through, and the bright green peas contrast beautifully against the creamy risotto.
Step 7: Serve Immediately
Risotto waits for no one! Plate it right away, topping each bowl with extra parmesan cheese, a sprinkle of cracked black pepper, and if you like a touch of spice, a pinch of red pepper flakes. This enhances the complex flavors and finishes your dish with a delightful zing.
How to Serve Mushroom and Green Pea Risotto Recipe
Garnishes
When serving this Mushroom and Green Pea Risotto Recipe, fresh garnishes make all the difference. Aside from extra parmesan and pepper, consider adding a sprinkling of chopped fresh parsley or chives to brighten up the dish visually and add a herbaceous note.
Side Dishes
This risotto is wonderfully filling on its own but pairs beautifully with crisp, fresh salads or steamed green vegetables such as asparagus or broccoli to add a contrasting crunch. For a heartier meal, roast chicken or grilled fish are excellent companions, creating a well-rounded plate.
Creative Ways to Present
To wow your guests, try serving the risotto in individual ramekins or hollowed-out mushrooms for a fun twist. You can also spread it on a warm platter and garnish with edible flowers or microgreens for a refined presentation that turns this comforting dish into a centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the risotto to an airtight container and refrigerate it promptly. It will keep well for up to 2 days. The texture may firm up a bit but remains delicious for a quick meal later.
Freezing
Risotto is best enjoyed fresh but can be frozen if needed. Allow it to cool completely, then portion it out and freeze in airtight containers for up to 1 month. Thaw in the fridge overnight before reheating gently to preserve the creamy texture.
Reheating
When you’re ready to enjoy your Mushroom and Green Pea Risotto Recipe leftovers, the key is gentle reheating. Warm it slowly in a pan over low heat, adding a splash of vegetable stock or water to loosen the texture. Stir continuously until heated through and creamy again.
FAQs
Can I use other types of mushrooms in this risotto?
Absolutely! While brown mushrooms work wonderfully, you can experiment with cremini, shiitake, or even a mix of wild mushrooms for a more complex flavor profile.
Is it possible to make this recipe vegan?
Yes! Simply substitute the parmesan cheese with a vegan cheese alternative or nutritional yeast and use olive oil or vegan butter instead. The flavor will still be deliciously satisfying.
Can I use frozen mushrooms instead of fresh?
Fresh mushrooms give the best texture and flavor, but if frozen mushrooms are all you have, thaw and drain them well before sautéing to avoid excess water messing with the risotto’s creamy consistency.
What if I don’t have white wine?
If you prefer to skip the wine or don’t have any on hand, just replace it with additional vegetable stock or a splash of lemon juice for acidity. The risotto will still taste amazing.
How do I know when the risotto is perfectly cooked?
Look for a creamy texture with the rice grains tender but still with a slight bite in the center. The risotto shouldn’t be mushy or dry, but beautifully smooth and luscious.
Final Thoughts
This Mushroom and Green Pea Risotto Recipe is truly a gem to have in your cooking repertoire. It’s comfort food elevated by simple, wholesome ingredients and a touch of love and patience in preparation. I hope you give this recipe a try and find it as delightful and satisfying as I do. Happy cooking and enjoy every creamy, flavorful spoonful!
Print
Mushroom and Green Pea Risotto Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings (4 bowls)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy, comforting Mushroom and Pea Risotto featuring sautéed mushrooms, tender leeks, and sweet green peas, enriched with Parmesan cheese and cooked slowly with white wine and vegetable stock for a rich, savory flavor. Perfect for a hearty vegetarian meal.
Ingredients
Mushrooms and Vegetables
- 11 oz / 400g mushrooms (such as brown mushrooms), sliced
- 1 medium leek, sliced
- 2–3 garlic cloves, diced
- 1 cup frozen green peas
Rice and Liquids
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 6.5 cups heated vegetable stock
Cheese and Seasoning
- 2 oz / 50g parmesan cheese, grated
- 2–3 tablespoons olive oil
- Salt and cracked black pepper, to taste
- Red pepper flakes (optional, for serving)
Instructions
- Sauté Mushrooms: Heat olive oil in a large pan over high heat. Add the sliced mushrooms and sauté until browned and tender. Season with salt and cracked black pepper. Remove the mushrooms from the pan and set aside.
- Sauté Leek and Garlic: In the same pan, add a tablespoon of olive oil. Add the sliced leek and sauté for a few minutes until softened. Then add the diced garlic and sauté together until fragrant.
- Toast Rice and Add Wine: Add the arborio rice to the pan and sauté for several minutes, stirring frequently to toast the grains. Pour in the white wine and cook until the wine has mostly evaporated.
- Add Stock Gradually: Add a ladle of the heated vegetable stock to the rice mixture and stir slowly. Allow it to simmer and absorb most of the liquid. Repeat by adding stock one ladle at a time, stirring constantly, until the rice is nearly cooked through, about 15 minutes. Season with salt and pepper during the process.
- Add Parmesan Cheese: Grate the parmesan cheese directly into the pan and stir it through the risotto along with a ladle of stock to create a creamy consistency.
- Combine Peas and Mushrooms: Stir in the frozen green peas and the sautéed mushrooms. Cook for an additional minute until heated through.
- Serve: Serve the risotto immediately, topped with extra grated parmesan cheese, freshly cracked black pepper, and a sprinkle of red pepper flakes if desired.
Notes
- Arborio rice is essential for the creamy texture of the risotto.
- Keep the vegetable stock hot throughout cooking to maintain consistent cooking temperature.
- Stirring constantly helps release the rice’s starch, resulting in a creamy risotto.
- You can substitute the white wine with additional vegetable stock if avoiding alcohol.
- For a vegan version, omit parmesan cheese or use a vegan alternative.
- Adjust seasoning to taste, especially the salt, as the cheese and stock can add saltiness.
