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Mushroom and Pea Risotto Recipe

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  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 bowls 1x
  • Category: MAIN DISHES
  • Method: STOVETOP
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Mushroom and Pea Risotto is a creamy and flavorful Italian dish made with arborio rice, sautéed mushrooms, and sweet green peas. It’s a comforting and satisfying meal that’s perfect for any occasion.

Ingredients

Units Scale
  • 11 oz / 400g mushrooms (such as brown mushrooms), sliced
  • 1 medium leek, sliced
  • 2–3 garlic cloves, diced
  • 2–3 tablespoons olive oil
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 6.5 cups heated vegetable stock
  • 2 oz / 50g parmesan cheese, grated
  • 1 cup frozen green peas
  • Salt and cracked black pepper
  • Red pepper flakes (optional)

Instructions

  1. Sauté mushrooms: Sauté sliced mushrooms 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.
  2. Sauté leek and garlic: In the same pan, add a tablespoon of olive oil and sauté the sliced leek for a few minutes. Add the diced garlic and sauté together.
  3. Toast rice: Add the arborio rice to the pan and sauté for a few minutes to toast it. Pour in the white wine and let it evaporate almost completely.
  4. Add stock gradually: Add a ladle of the heated vegetable stock to the rice and stir slowly. Allow it to simmer until most of the liquid is absorbed. Continue adding stock one ladle at a time, stirring constantly, until the rice is almost cooked (about 15 minutes). Season with salt and pepper.
  5. Stir in cheese: Grate in the parmesan cheese and stir it through with a ladle of stock.
  6. Add peas and mushrooms: Add the green peas and the sautéed mushrooms. Cook for another minute until heated through.
  7. Serve: Serve immediately with extra grated parmesan cheese, black pepper, and a sprinkle of red pepper flakes (optional).

Notes

  • Use good quality vegetable stock for the best flavor.
  • For a creamier risotto, stir in a knob of butter just before serving.
  • You can use other types of mushrooms, such as cremini or shiitake.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 580kcal
  • Sugar: 4g
  • Sodium: 620mg
  • Fat: 24g
  • Saturated Fat: 6g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 80g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/mushroom-and-pea-risotto-recipe/