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
Scale
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.
