If you’re craving a dish that feels like a warm hug on a plate, this Mushroom and Pea Risotto Recipe is the answer. Creamy, comforting, and bursting with earthy mushrooms and bright green peas, it strikes the perfect balance between indulgence and freshness. Each bite offers tender arborio rice infused with rich flavors from sautéed leeks, garlic, and a touch of white wine, all crowned with melting parmesan cheese. Whether you’re cooking for dinner guests or a cozy night in, this risotto is a delightful way to bring everyone together around the table with something truly special.
Ingredients You’ll Need
Though this recipe might sound fancy, you’ll find that the list of ingredients is refreshingly straightforward. Each one plays a vital role—from the earthy mushrooms that provide depth, to the vibrant peas adding a pop of color and sweetness, and creamy parmesan that unites everything with its luxurious richness.
- 11 oz / 400g mushrooms (such as brown mushrooms), sliced: These give the risotto its signature umami flavor and meaty texture.
- 1 medium leek, sliced: Adds a subtle sweetness and aromatic foundation to the dish.
- 2-3 garlic cloves, diced: A little kick that brightens and balances the flavors.
- 2-3 tablespoons olive oil: Essential for sautéing and building layers of taste.
- 1 ½ cups arborio rice: The star of any risotto, offering that creamy, chewy texture.
- ½ cup dry white wine: Adds acidity and depth, helping to deglaze the pan beautifully.
- 6.5 cups heated vegetable stock: Slowly absorbed by the rice, creating that luscious creaminess.
- 2 oz / 50g parmesan cheese, grated: Brings a salty richness that finishes the dish perfectly.
- 1 cup frozen green peas: Bursts of sweetness and a vibrant contrast to the earthy mushrooms.
- Salt and cracked black pepper: Simple seasoning to enhance all the flavors.
- Red pepper flakes (optional): For those who like a little extra warmth and spice.
How to Make Mushroom and Pea Risotto Recipe
Step 1: Sauté the Mushrooms
Start by heating olive oil in a large pan over high heat. Add the sliced mushrooms and cook them until they develop a beautiful golden brown color. This caramelization is what brings out their deep, savory notes. Season lightly with salt and cracked pepper, then take them off the heat and set aside. This first step builds the rich, earthy foundation that the whole dish leans on.
Step 2: Cook the Leek and Garlic
Using the same pan, add a little more olive oil and toss in your sliced leek. Cook gently for a few minutes so it softens and sweetens. Then add the diced garlic and let them mingle together until fragrant. These aromatics add a lovely brightness that balances the risotto’s creaminess.
Step 3: Toast the Arborio Rice
Now pour in the arborio rice, stirring constantly to coat every grain with oil and leek flavor. Toasting the rice until it becomes translucent around the edges creates a subtle nuttiness. After a few minutes, pour in the dry white wine and let it almost completely evaporate. This process adds a subtle acidity and helps build layers of flavor.
Step 4: Gradually Add the Vegetable Stock
Here’s where patience really pays off! Add a ladle of your hot vegetable stock to the rice and stir gently. Let the liquid slowly absorb before adding the next ladle. Keep repeating this process, stirring almost constantly, for about 15 minutes. This slow cooking allows the rice to release its starch, resulting in that gloriously creamy texture unique to risotto. Season with salt and pepper as you go to keep the flavors balanced.
Step 5: Fold in Parmesan Cheese
Once your rice is just tender and creamy but still has a slight bite, stir in the freshly grated parmesan cheese along with a ladle of stock. This step elevates the dish by adding richness and a velvety finish that ties everything together.
Step 6: Add Peas and Mushrooms
Finally, toss in the frozen green peas along with your sautéed mushrooms. Cook everything for an additional minute until warmed through. The peas provide a fresh, spring-like pop of flavor and a gorgeous burst of color, while the mushrooms deliver their earthy heartiness once again. Serve immediately for the best creamy, comforting experience.
How to Serve Mushroom and Pea Risotto Recipe
Garnishes
For garnishing, sprinkle extra grated parmesan cheese over the top for that melty, cheesy punch. A grind of black pepper adds a sharp contrast, and a few red pepper flakes bring a friendly heat if you’re in the mood for a little kick. Fresh herbs like chopped parsley work wonderfully to add a fresh green note and pretty presentation.
Side Dishes
This risotto shines on its own but pairs beautifully with a crisp green salad tossed in lemon vinaigrette to cut through its creamy richness. Roasted vegetables or garlic bread also complement it perfectly, bringing additional textures and flavors that elevate the whole meal.
Creative Ways to Present
To impress guests, serve your Mushroom and Pea Risotto Recipe in shallow bowls for easy scooping and to show off the gorgeous colors. Add a drizzle of truffle oil at the end to give it a luxurious aroma. For a fun twist, try stuffing the risotto into hollowed-out roasted peppers or large mushroom caps for individual, elegant servings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container once cooled and store in the fridge for up to 2 days. Keep in mind risotto thickens considerably when chilled, so it’s best enjoyed freshly made or properly reheated.
Freezing
Freezing risotto is not ideal because it can affect the texture, making the rice mushy once thawed. However, if you must freeze it, use a freezer-safe container and consume within one month. Thaw overnight in the refrigerator before reheating gently.
Reheating
To bring your leftover risotto back to life, transfer it to a pan with a splash of vegetable stock or water. Heat gently over medium-low heat while stirring frequently until the creamy texture returns. Avoid microwaving without adding liquid as it dries out quickly.
FAQs
Can I use other types of mushrooms in this risotto?
Absolutely! While brown mushrooms are lovely for their earthiness, you can experiment with cremini, shiitake, or even porcini for different layers of flavor. Just be sure to slice them evenly for consistent cooking.
Is it possible to make this risotto vegan?
Yes! Simply swap the parmesan cheese for a vegan alternative or nutritional yeast to maintain that cheesy depth. Also, ensure your vegetable stock is vegan-friendly.
Can I prepare any part of this recipe in advance?
You can slice your mushrooms and leeks ahead of time to save prep work. However, risotto is best cooked fresh to achieve the perfect creamy texture, so it’s not recommended to make it fully in advance.
What wine is best for cooking the risotto?
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully. It adds acidity and subtle fruity notes without overpowering the dish. Avoid sweet wines as they can alter the risotto’s flavor profile.
How do I know when the risotto is perfectly cooked?
The ideal risotto is creamy and slightly flowing but with individual rice grains that still have a tiny bit of bite to them. It shouldn’t be mushy or too firm. Taste as you go and trust your palate to find the balance.
Final Thoughts
This Mushroom and Pea Risotto Recipe is truly one of those dishes that feels like a little celebration every time you make it. The combination of textures and flavors comes together in such a comforting yet vibrant way that it quickly becomes a family favorite. Don’t be intimidated by the steps; this recipe is approachable and endlessly satisfying. Treat yourself and your loved ones to something special—this risotto is worth every spoonful!
Print
Mushroom and Pea Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy Mushroom and Pea Risotto is a comforting and flavorful Italian-inspired dish featuring sautéed mushrooms, tender leeks, and sweet green peas, all combined with creamy arborio rice and parmesan cheese. Perfectly cooked by gradually adding vegetable stock, this vegetarian risotto offers a rich, satisfying meal ready in 40 minutes.
Ingredients
Vegetables
- 11 oz / 400g mushrooms (such as brown mushrooms), sliced
- 1 medium leek, sliced
- 2–3 garlic cloves, diced
- 1 cup frozen green peas
Main Ingredients
- 1 ½ cups arborio rice
- 6.5 cups heated vegetable stock
- ½ cup dry white wine
- 2–3 tablespoons olive oil
- 2 oz / 50g parmesan cheese, grated
Seasoning
- Salt and cracked black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Sauté mushrooms: Heat a large pan over high heat with olive oil. Add the sliced mushrooms and cook until they are browned and nicely caramelized. Season with salt and cracked black pepper to taste, then remove the mushrooms from the pan and set them 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 they soften. Then add the diced garlic and sauté together until fragrant but not browned.
- Toast rice: Add the arborio rice to the pan with the leeks and garlic. Stir and cook the rice for a few minutes to lightly toast it. Pour in the white wine and allow it to evaporate almost completely while stirring gently.
- Add stock gradually: Ladle in a portion of the heated vegetable stock and stir the rice slowly. Allow the liquid to simmer and be absorbed by the rice. Continue adding stock one ladle at a time, stirring constantly and waiting for absorption before adding more. This process will take about 15 minutes until the rice is creamy and just cooked through. Season with salt and pepper as needed.
- Stir in cheese: Grate the parmesan cheese directly into the risotto and stir it in along with an additional ladle of stock to make it creamy and flavorful.
- Add peas and mushrooms: Add the frozen green peas and the sautéed mushrooms back into the pan. Stir and cook for another minute until the peas are heated through.
- Serve immediately: Plate the risotto and serve hot. Garnish with extra grated parmesan cheese, freshly cracked black pepper, and a sprinkle of red pepper flakes if using for a bit of heat.
Notes
- Use heated vegetable stock to keep the cooking temperature consistent and help the rice cook evenly.
- Stirring constantly while adding stock helps release the rice’s starch, creating a creamy texture without adding cream.
- For a vegan version, omit parmesan or substitute with a plant-based cheese alternative.
- If you don’t have dry white wine, you can substitute with additional vegetable stock or a splash of white grape juice for sweetness.
- This dish is best served immediately as risotto thickens and firms up upon standing.
