This Mushroom and Pea Risotto is a classic Italian dish that’s both comforting and flavorful. Creamy Arborio rice is cooked slowly with vegetable broth, sautéed mushrooms, and sweet peas, creating a dish that’s perfect for a cozy weeknight dinner or a special occasion.

Why You’ll Love This Recipe

Creamy and flavorful: The slow cooking process creates a creamy and flavorful risotto that’s infused with the earthy taste of mushrooms and the sweetness of peas.
Easy to make: This recipe is simple to follow, and the step-by-step instructions guide you through the process of creating a perfect risotto.
Versatile: You can easily customize this recipe with different vegetables, herbs, or protein.
Vegetarian: This dish is naturally vegetarian, making it a great option for meatless meals.

Ingredients for Mushroom and Pea Risotto

This recipe uses fresh, high-quality ingredients to create a classic Italian dish. Here’s what you’ll need:

Mushrooms: Use your favorite variety of mushrooms, such as brown mushrooms, cremini mushrooms, or even wild mushrooms.
Leek: Adds a mild onion flavor to the risotto.
Garlic: Adds a pungent flavor.
Olive Oil: For sautéing the vegetables and toasting the rice.
Arborio Rice: A short-grain rice that’s essential for making risotto.
Dry White Wine: Adds depth and complexity to the flavor.
Heated Vegetable Stock: Used to cook the rice slowly and create a creamy texture.
Parmesan Cheese: Adds a salty, nutty flavor and richness to the risotto.
Frozen Green Peas: Adds a touch of sweetness and a pop of color.
Salt and Cracked Black Pepper: Season the risotto to perfection.
Red Pepper Flakes (optional): Adds a touch of heat.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Mushroom and Pea Risotto

Step 1: Sauté the Mushrooms

Slice the mushrooms and sauté them in a large pan with olive oil over high heat until browned. Season with salt and pepper, then remove from the pan and set aside.

Step 2: Sauté the Leek and Garlic

In the same pan, add a tablespoon of olive oil and the sliced leek. Sauté for a few minutes, then add the diced garlic and continue to sauté until fragrant.

Step 3: Toast the Rice and Add Wine

Add the Arborio rice to the pan and sauté for a few minutes to toast the rice. Pour in the white wine and cook until it’s almost completely evaporated.

Step 4: Cook the Risotto

Add a ladle of the heated vegetable stock to the pan and stir slowly. Allow the rice to simmer until most of the liquid has been absorbed. Continue adding the stock one ladle at a time, stirring constantly, until the rice is almost cooked through and has a creamy consistency. Season with salt and pepper to taste.

Step 5: Add the Cheese and Peas

Grate in the Parmesan cheese and stir it into the risotto with a ladle of stock. Add the frozen peas and the sautéed mushrooms. Cook for another minute, or until the peas are heated through.

Step 6: Serve and Enjoy!

Serve the Mushroom and Pea Risotto immediately with extra grated Parmesan cheese, black pepper, and a sprinkle of red pepper flakes, if desired.

Tips for Making the Recipe

Rice: Use Arborio rice for the best results. Other types of rice may not create the same creamy texture.
Stock: Keep the vegetable stock warm while you’re cooking the risotto so that it doesn’t cool down the pan each time you add a ladle.
Stirring: Stir the risotto frequently to prevent it from sticking to the bottom of the pan and to help create a creamy texture.
Seasoning: Taste the risotto throughout the cooking process and adjust the seasoning as needed.

How to Serve Mushroom and Pea Risotto

Main course: This risotto is hearty enough to be served as a main course for lunch or dinner.
Side dish: You can also serve it as a side dish with grilled chicken, fish, or your favorite protein.

Make Ahead and Storage

Storing Leftovers

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop with a little extra broth or water until heated through.

FAQs

Can I use a different type of mushroom?
Yes, you can use any type of mushroom you like, such as cremini mushrooms, shiitake mushrooms, or even wild mushrooms.

Can I make this recipe vegan?
Yes, you can! Simply use vegan butter and a vegan Parmesan cheese alternative.

My risotto is too thick, what should I do?
If your risotto is too thick, you can thin it out with a bit more warm broth or water.

Can I make this recipe spicier?
Yes, you can add more red pepper flakes or a dash of hot sauce to the risotto.

There you have it! A simple and delicious recipe for Mushroom and Pea Risotto. I hope you enjoy it!

Mushroom and Pea Risotto Recipe